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Chocolate Pecan Pie

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Source: Fine Cooking - Issue No. 29

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Active Time:  20 Minutes
Total Time:  2 Hours
Yield:  Yields one 9-inch pie

For extra sheen, brush the top of this pie with a little maple syrup just before serving.

RECIPE INGREDIENTS

1/2 recipe Classic Pie Crust, baked blind

For the Filling:

2 tablespoons cold unsalted butter, cut in chunks

2 oz. unsweetened chocolate, finely chopped

1 1/4 cups light corn syrup

3/4 cup maple syrup

3 large eggs

1 tablespoon kahlua or other coffee-flavored liqueur

5 3/4 oz. (1 1/2 cups) pecan halves, toasted

Other necessary recipes:
Classic Pie Crust

DIRECTIONS

FOR THE FILLING: Position a rack in the middle of the oven and heat the oven to 350 degrees F. In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat. Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil. Continue whisking and cooking until the mixture emulsifies, about 5 min. Let cool and then whisk in the eggs one at a time. Add the Kahlua.

TO ASSEMBLE: Pour the mixture into the baked pie shell. Arrange the pecan halves randomly on top of the filling. Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, 40 to 45 min. Cool on a rack and serve at room temperature.

Serving size = 1/8 pie

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yields one 9-inch pie

Calories:

456

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

66g

Sodium:

131mg

% Cal. from Fat:

43%

Cholesterol:

76mg

Protein:

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