BITTERSWEET CHOCOLATE PECAN PIE
Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine.
Provided by Bev I Am
Categories Pie
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F with rack in center of oven.
- Melt chocolate in a metal bowl set over barely simmering water, stirring.
- Remove from heat.
- Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
- Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
- Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
- Cool pie on a rack to warm or to room temperature.
- Serve with whipped cream.
- Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
Nutrition Facts : Calories 434.8, Fat 27.1, SaturatedFat 4, Cholesterol 79.3, Sodium 485.1, Carbohydrate 46.6, Fiber 3.2, Sugar 18.2, Protein 6
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