I have been wanting to make this pie since last Thanksgiving after picking up a cooking magazine that featured this recipe on the front page. So this was one of the pies I made this year. I actually messed up on baking it, not realizing I was suppose to cover with foil half way through. I ended up taking it out about 10 minutes sooner because the top was getting so dark, and in doing this it caused the inside of pie to be kinda runny. It was still pretty good! I definitely will be making this again and look forward to it tasting better when I follow the instructions correctly.
Ingredients
1 refrigerated pie crust
2 4oz. bars bittersweet chocolate
1/4 cup heavy whipping cream
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
2 Tbsp. butter, melted
1/4 tsp. salt
2 cups chopped pecans
1) Preheat oven to 350 degrees.
2) Lightly flour both sides of pie crust and place in pie dish. Crimp edges if desired. Line crust with parchment or wax paper and cover bottom with pie weights (I used rice). Bake for 8 minutes. Remove paper and weights.
3) In a small saucepan, combine chocolate and cream. Cook over medium-low heat, stirring until chocolate melts and mixture is smooth. Pour into prepared pie crust and chill for 30 minutes.
4) In a medium bowl, combine corn syrup, granulated sugar, brown sugar, eggs, and butter mixing until smooth. Stir in pecans. Spoon batter over chocolate layer in pie crust.
5) Bake for 30 minutes. Cover top with foil to prevent excess burning, and continue baking another 30 minutes. Cool completely before serving.
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