Chocolate Pecan Pie

I’ve died and gone to heaven – pecan pie and chocolate, oh delish! A traditional pecan pie tends to “float” the pecan halves on top as the filling bakes, and I wonder if this would be similar. While this calls for a pastry crust, you might want to try something different, such as a shortbread cookie crust. I think an Oreo cookie crust might be too much chocolate and might overpower the pecan flavors. Note, where the recipe says “Pet evaporated milk” – Pet was the brand, so you can use any brand of evaporated milk here. I might need to make this for Thanksgiving or Christmas this year.

Chocolate Pecan Pie

Pastry for 9″ one-crust pie

1 1/4 cup light corn syrup

1/2 cup sugar

1/2 cup evaporated milk

3 eggs, slightly beaten

1 cup pecan halves

1 bar (4 oz) sweet cooking chocolate

Heat oven to 350º.

Heat corn syrup, sugar, chocolate & evaporated milk, stirring constantly, just until chocolate melts. Stir hot mixture gradually into eggs. Stir in pecan halves. Pour into pastry-lined pie pan. Bake 50 to 60 minutes (center will appear soft). Cool several hours. If desired decorate pie with spoonfuls of softened ice cream just before serving.

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