Chocolate Pecan Pie

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.

 

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