This recipe is courtesy of Paula Deen and it is DIVINE. I've made the non-chocolate version before, but this one puts it to shame. If you like the flavor of bourbon, Paula recommends throwing in a couple of tablespoons. It's a really rich, sweet pie, perfect with a hot cup of coffee.
CHOCOLATE PECAN PIE
- 1- 9inch pie shell (unbaked)
- 2 cups pecan halves
- 3 eggs, beaten
- 3 tablespoons butter, melted
- 1 cup sugar
- 1/2 cup dark corn (or Karo) syrup
- 3 ounces (or about 1/2 cup) semi-sweet chocolate, chopped
Preheat oven to 375 degrees. Place pie shell in pie pan and cover bottom of crust with pecan halves. In a mixing bowl, whisk together eggs and melted butter. (Be sure to let the butter cool a bit or you'll have scrambled eggs!) Add karo syrup, sugar and chocolate. Mix well, then pour over pecans. Place pan on heavy-duty cookie sheet and place in oven.
Bake 10 minutes at 375, then lower temperature of oven to 350. Bake 25 minutes, or until pie is set.