When I bake pies I make the full recipe and then divide it into 3 or 4 small tins. That way I give away all but one or put the extra in the freezer. No need to pig out on a whole pie. And with pecan pie, a pie that uses Karo Syrup (!), a small piece goes a long way. Believe me here.
DOUBLE CHOCOLATE PECAN PIE
CRUST
I make a standard pie crust. I decided this pie needed to have a chocolate crust so I added and extra Tbl. of sugar and a 1/4 cup unsweetened cocoa to the recipe. I use half butter and half Crisco cutting in first the butter and then the Crisco. Right there is the beginning of not too healthy, but oh so good.
I make the crust, roll and put in the tins and refrigerate them until the pecan mixture is ready.
FILLING
2 cups pecans - toasted lightly
3 large eggs
3/4 cups brown sugar
2/3 cups Karo syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter
1/4 teaspoon salt
3/4 cups semisweet chocolate chips
Pie crust
Whole pecans for the top
DIRECTIONS
- Preheat the oven to 375. Place the pecans on a baking sheet and toast for 4-5 minutes, until lightly browned and fragrant. (I did this in my toaster oven) Let them cool and then chop coarsely (if desired).
- Using a double boiler, melt the semisweet chocolate and the butter together. Set aside to cool.
- In a large bowl, whisk the eggs, brown sugar, Karo syrup, vanilla, and salt until blended. Stir in the melted chocolate and butter mixture and the pecans until evenly distributed.
- Pour the filling into the pie crust(s) and arrange whole pecans around the edge. Bake on the bottom shelf of the oven for about 50 minutes (smaller pies 40 minutes), or until the filling has just set (it should still be a little wobbly when gently shaken). If the edges are browning too quickly while baking, wrap foil around the crust. Let the pie cool on a wire rack for about 1 hour before serving.
Enjoy.