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There's only one way to improve on a pecan pie: Add chocolate! The resulting pie is rich and filling, so cut the pieces small.
- For the Pie:
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/3 cup margarine or butter, melted
- One 6-ounce package semisweet chocolate pieces (1 cup) or 1 cup chopped semisweet chocolate
- 1 cup pecan halves
- Pastry for single-crust pie
- For the Topping:
- 10 pecan halves
- 1 cup whipping cream, whipped
Companion recipe: Basic Pie Pastry
FOR THE PIE:
In a medium mixing bowl use a rotary beater or wire whisk to lightly beat eggs just till mixed. Stir in corn syrup, sugar, and melted margarine or butter. Mix well. Reserve 2 tablespoons of the chocolate pieces; stir remaining chocolate pieces and 1 cup pecan halves into filling. Set filling aside.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour filling into pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 350 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till center appears nearly set when shaken. Cool on a rack.
FOR THE TOPPING:
Meanwhile, in a small saucepan melt reserved chocolate pieces over low heat. Dip one end of each of the 10 pecan halves into melted chocolate. Place on a waxed paper-lined baking sheet and refrigerate about 15 minutes, or till chocolate is firm.
Dollop whipped cream on each slice. Insert a chocolate-dipped pecan half in each dollop of whipped cream. Store in the refrigerator.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
523 calories; 32g total fat; 94mg cholesterol; 124mg sodium; 61g carbohydrates; 2g fiber; 5g 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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