Monday, July 14, 2014

CHOCOLATE-PECAN CHESS PIE

1 unbaked 9-inch pie shell
1/2 cup butter
2 (1-oz each) unsweetened chocolate baking squares
2/3 cup evaporated milk
2 large eggs
2 tsp vanilla extract, divided
1 1/2 cups granulated sugar
3 tbsp unsweetened cocoa
2 tbsp white whole-wheat flour
1/8 tsp salt
1 1/2 cups pecan halves and pieces
2/3 cup firmly packed brown sugar
1 tbsp light corn syrup

Preheat oven to 350 degrees.
Line a 9-inch pie plate with the pastry shell; set aside.

Microwave the butter and chocolate in a large microwave-safe bowl on medium power for 1 1/2 minutes or until melted and smooth; stir every 30 seconds.

Whisk the milk, eggs, and 1 teaspoon of the vanilla extract into the chocolate mixture.

Combine the sugar, cocoa, flour, and salt; add to the chocolate mixture, whisking until smooth. Pour mixture into the pie shell.

Bake at 350 degrees for 40 minutes.

Stir together the pecans, brown sugar, corn syrup, and the remaining teaspoon of vanilla extract. Sprinkle the mixture over the pie and bake an additional 10 minutes or until set.

Remove pie from oven to a wire rack and allow to cool completely - at least an hour before cutting to serve.

Serve with whipped cream, if desired.


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