Chocolate Pecan Pie, you say? Why, yes! You would be absolutely correct. Putting aside her studies of trains leaving New York and Los Angeles at different speeds, number one daughter made a pecan pie for my birthday. It didn’t last long, so she just made another. Courtesy of Betty Crocker, this proves that if you can read and follow directions, the little red cookbook will not steer you wrong! Try it – you’ll love it!
First, either make your favorite pie crust or get one of those pre-made ones. The food police won’t get you; it’s alright. And… if you roll it out a little and then hand pinch the edges once it is in the pie dish, people won’t be able to tell the difference.
Preheat oven to 375 degrees (F)
Place prepared crust into a 9 inch pie pan. We use glass, but that’s just us.
Now for the good part:
2/3 cup sugar
1/3 cup butter (don’t bother with the fake stuff. Live a little.)
2 squares unsweetened baking chocolate
1 cup light corn syrup (see? what’s the point of margarine?)
1/2 teaspoon salt
1 cup pecan halves
Melt the chocolate with the butter.
Beat the sugar, chocolate/butter, corn syrup, salt and eggs with a hand beater. Stir in pecans. Pour into pastry-lined pie plate.
Bake until set, 40 – 50 minutes. Once the top looks “cooked”, remove from the oven and place on a wire cooling rack for about 20 minutes.
Once cool enough to put in the refrigerator without hurting the fridge, put it in the fridge to thoroughly cool down and set, at least two hours.
Now this last part is important. Have at least three friends over when you take the pie out of the cooler. If you don’t…you may end up eating the whole thing yourself, in one sitting. That would taste great for a few minutes, but this is just too rich. And besides, you may need those friends some day and you can always remind them about how you gave them the best pie they ever had – Chocolate Pecan Pie!