Thursday, June 24, 2010

Chocolate Pecan Pie

This is the last dessert recipe from our weekend at the beach. I thought the recipe was very easy to create but I was not 100% happy with the results. I used all of the ingredients except for the bourbon and used chocolate chips instead of chopped chocolate. The pie was very tasty but it was too soft for me. I'm not sure if I didn't give it enough time to cool or if it was the egg beaters vs. real eggs. Everyone "said" they enjoyed it. I will definitely attempt this recipe again! Enjoy!
Chocolate Pecan Pie
1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped
Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

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