Recipe by CORWYNN DARKHOLME
"This is a very simple pie to make and it is very nutty and chocolate-y."
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pastry for a 9 inch single crust pie
2 (1 ounce) squares
light corn syrup
Great pie!!! Not to sweet, and really easy to make! I covered the edges of the crust for the first 25 minutes.
As far as taste is concerned, this was a 5 star...BUT, I found that the directions were lacking. You say to mix with a hand mixer, but for how long? Till what consistency? I mixed it long enough for the batter to rise and be smooth, not really runny...when I stirred my pecans in like directed, they sank straight to the bottom. So, I ended up putting in more pecan halves and poked at them with a toothpick until they went just ever so slightly below the surface and then baked as directed. If I hadn't have done that, then it would have looked like a Chocolate Pie with a pecan surprise at the bottom, rather than looking like what it was supposed to be. Other than that, like I said, it tasted brilliant but the directions are lacking too much for me to give this a five star! If it was up to me, I would mix until well beaten and smooth. Then I would pour pecan pieces in to just cover the batter, followed by the remainder of the batter. I would then pour on the pecan halves and lightly poke them to just below surface level so that you can still see the pecans clearly and then bake. I will definitely use this recipe again!
This is the best!! I had a similar recipe years ago from a great chocolate cookbook that I loaned my daughter (who has to have this for her birthday!) and SHE LOST IT!! Found this and it's better than the original!!! I don't use TO DIE FOR, but this IS!! Everybody wants the recipe.
I had made a chocloate pecan pie several years ago. I'd lost the recipe, but remembered how good it was. This recipe was just what I was looking for. Good chocolate flavor and very easy to make (even for those who don't normally make pies!)
The only suggestion I have is to cover the pie with foil halfway through the baking time so the crust doesn't burn.
Quick tip: Use an aluminum pie shield or aluminum foil to cover the top during 1/2 the baking time.
This chocolate pecan pie is FABULOUS!! You gotta try it. It is great right out of the oven, but tastes even better the second day. It really hits the spot when you have to have something sweet & rich. Would give it 10 stars if I could!
I chopped the pecans up a little instead of using halves. Also, I only had bittersweet chocolate (recipe calls for unsweetened) but it worked out jolly good!
be sure to check at minimum cook time. I almost overcooked mine
This is the best chocolate pecan pie around. My family members ate it all up. The unsweetend chocolate is a great touch.
Fabulous! I've made many a chocolate pecan pie before, but they all had chocolate chips. Melting the chocolate and mixing in gave the pie an incredibly rich flavor. I doubled the chocolate and was glad I did.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pecan Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 273
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