Chocolate Pecan Pie
- Active Time 20m
- Total Time 2h
Yields one 9-inch pie
For extra sheen, brush the top of this pie with a little maple syrup just before serving.
- 1/2 recipe Classic Pie Crust, baked blind
- For the Filling:
- 2 tablespoons cold unsalted butter, cut in chunks
- 2 ounces 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 ounces (1 1/2 cups) pecan halves, toasted
Companion recipe: Classic Pie Crust
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 minutes. 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, 40-45 minutes. Cool on a rack and serve at room temperature.
Serving size = 1/8 pie
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
456 calories; 22g total fat; 76mg cholesterol; 131mg sodium; 66g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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