Saturday, April 9, 2011

Chocolate Pecan Pie

1 (9 inch) pie shell
3/4 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup pecan halves
1 cup chocolate chips
Preheat oven to 350 degrees.
Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt and pecans. Mix well, then pour into pie shell.
Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done the pie will be a little loose in center, but will set as it cools; do not overbake.

(My daughter took photos while her friend did the cooking of my favorite pie!)

I just love pecan pie and I love it even more if it is a Chocolate Pecan Pie. One time I was at a restaurant in Tulsa and ordered the Chocolate Pecan Pie from the menu. It came with a huge scoop of vanilla ice cream on top, on top of the ice cream was hot fudge and then it was crowned with a huge swirl of  whipped cream.   Heavenly!!      It was a diabetic coma on a plate!

No comments:

Post a Comment