Honey Crunch Chocolate Pecan Pie
Prep: 25 minutes
Bake: 50 minutes
4 eggs, lightly beaten
1 cup light-color corn syrup
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 envelopes (1 ounce each) premelted unsweetened chocolate product
2 tablespoons butter, melted
1 tablespoon bourbon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup semisweet chocolate pieces
1 9-inch unbaked pastry shell*
1. For filling, in a large bowl, combine eggs, corn syrup, granulated sugar, brown sugar, unsweetened chocolate product, melted butter, bourbon, vanilla, and salt. Mix well. Stir in chopped pecans and chocolate pieces.
2. Pour the filling into the pastry shell. Bake in a preheated 350°F oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven and bake about 10 minutes more or until topping is bubbly. Makes 10 servings.
Honey-Pecan Topping: In a small saucepan, combine 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 cup pecan halves.
* Tip: For the pastry shell, prepare your favorite piecrust recipe or use 1 rolled refrigerated unbaked piecrust (half of a 15-ounce package). Or use one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep-dish pastry shell; there is too much filling for a shallow pastry shell.)
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