Friday, May 2, 2008

Chocolate Pecan Pie

I would love to wear a fancy hat and go to the Kentucky Derby today, but since wonderful student housing brings me back to reality, I'll have to put that dream and my hat on a shelf for another year. In celebration of this old and timeless tradition I'd thought I throw in a fabulously sinful recipe that is reminiscent of Kentucky and her wonderful cooking heritage. The 1st time Hans & I tasted this recipe, we were at the Barhart's home and when we took our first bite, we stopped breathing. (In a good way). It was rich, chewy, full of flavor and loaded with everything that will give anyone with heart problems a heart attack, but pure happiness and smiles at the same time. Enjoy!

Chocolate Pecan Pie
              • 1 c light corn syrup
              • 3 eggs
              • 1/3 c sugar
              • 1/4 cup butter, melted
              • 1/2 t salt
              • 1 (6 -ounce) package semisweet chocolate chips, melted
              • 1 c coarsely chopped pecans
              • 1 (9-inch) unbaked pie shell

Heat oven to 275. In large mixing bowl, combine corn syrup, eggs, sugar, butter and salt; beat until blended. Gradually beat in melted chocolate; stir in pecans. Pour into unbaked pie shell. Bake on lowest oven rack until filling is completely puffed across top and crusted over (55 to 60 minutes). Cool.
Pour 1/4 cup chocolate chips In small ziploc bag; seal. Submerge bag in very hot water until chips are melted. Snip off corner bag, making a tiny hole; drizzle melted chocolate evenly over pie and up onto edge of crust. Refrigerate at least 4 hours.

To serve: Garnish pie slice with Whipped Cream mounds and Chocolate Decorations.


To prevent excessive browning on top of pie, cut piece of foil 10 inches long; fold into quarters. Round off outer edge; cut curve in center 3 inches from outer edge. Unfold foil ring and center over edge of pie crust before baking. Remove foil 10 to 15 minutes before end of baking.

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