Chocolate Pecan Pie
If you want to make a special dessert for Mom, you might want to make a pie. Who doesn’t love pie, right?
I like all sorts of pies. I would never want to pick just one favorite. If I had to choose, 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.
