Chocolate Chunk Pecan Pie |
| Name: |
Regina Fox |
| Base: |
MCLB Albany |
| Recipe: |
Chocolate Chunk Pecan Pie
3 eggs
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks (not chips)
1 unbaked deep-dish pastry pie shell (9 inches)
Combine eggs, corn syrup, sugar, butter, and vanilla in a medium bowl with a wire whisk. Stir in pecans. Sprinkle in chunks (and it's ok if there is more than 3/4 cup) over bottom of crust. Pour pecan mixture into pastry shell.
Bake at 350 for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours; refrigerate until serving time. Yield: 8 servings.
Editors note: If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet.
The chocolate will rise to just below the pecans. It is SOOO yummy!!
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