Chocolate Pecan Pie

Chocolate Pecan Pie

I like all sorts of pies. I would never want to pick just one favorite. If I had to pick, pecan would probably be it. The nuts, the sweet filling and the crispy crust all work so well together. Sometimes, I add chocolate to the pie. It is always a big hit.

This variation on classic pecan pie includes melted chocolate in the filling. I use less sugar than in my  original recipe for pecan pie. The end result is wonderful.

You can use a store bought crust, but I prefer homemade. The crust recipe I normally use when I make pecan pie makes two crusts, but you only need enough dough for one. You can cut the recipe in half, freeze half of the dough, or just make 2 pies!!!


Chocolate Pecan Pie

3 eggs, slightly beaten

1 c. light or dark corn syrup

4 oz. German sweet chocolate or semi-sweet chocolate, melted and cooled

1/3 c. sugar

2 T. Butter, melted

1 t. vanilla

1½ c. pecans

1 unbaked 9-inch pastry crust

In medium mixing bowl beat together all ingredients, except the pecans until well mixed. Stir in nuts and pour into crust. Bake in a preheated 350 degree oven for 55-60 minutes or until knife inserted off center comes out clean. Makes 1.

Half and Half Dough

This is a great crust for liquid fillings like custard type pies, pecan and pumpkin. For a sweet pie like pecan you can reduce the sugar in the crust by half.

¼ c. butter, room temp

½ c. shortening, room temp or lard or coconut oil (chilled)

¼ c. sugar

½ t. salt

2½ c. pastry or all purpose flour

1/8 t. baking powder

¼ c. milk

1 t. lemon juice

Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts.



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