Part of:
Pies
Ingredients:
- 1 (9 inch) deep dish pie shell ((frozen, homemade, or refrigerated roll-out dough is fine))
- 1 oz unsweetened baking chocolate ((2 small squares))
- 7 Tablespoons unsalted butter (divided)
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 3/4 cup granulated white sugar
- 3 eggs (beaten)
- 1 cup chopped pecans
- 1 teaspoon vanilla extract {
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.