Who knew chocolate and pecan pie would go so well together? I certainly did not think so. I thought it would be a bit of a strange combination, but boy was I wrong. As soon as I blended it together, it became obvious to me that this was going to be the combination of my dreams. Full of delicious flavors and the chocolate and sweetness from the pecan gave it a richness unlike any other I have ever tried. I knew this would be a keeper!
Check out what our friends over at What2Cook had to say about this:
“Chocolate Pecan Pie has a soft and gooey filling that is rich with sugar, corn syrup, butter, eggs, pecans, and chocolate.”
Does that not sound simply heavenly?
Ingredients
2/3 cup dark-colored corn syrup
1/2 cup Domino sugar
1/2 cup Land O’ Lakes butter or margarine
4 eggs
1/4 cup Gold Medal all-purpose flour
1 teaspoon vanilla
1 Pillsbury pie dough
1 6 ounce package (1 cup) semsiweet chocolate pieces
1 1/3 cups flaked coconut
1 cup pecan pieces (about 4 ounces)
Whipped cream (optional)
Instructions
In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly (about 10 minutes).
Meanwhile, on a lightly floured surface, roll Pastry for Single-Crust Pie to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.
In a large bowl, beat eggs, flour, and vanilla with electric mixer on medium speed until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly.
In pastry shell, layer coconut, semisweet chocolate pieces, and pecan pieces. Pour egg mixture over all, spreading evenly. Cover edge of pastry shell with foil.
Bake in a 325 degree F oven for 1 hour. Remove foil; bake for 20 minutes more or until filling is set in center and slightly puffed. Cool completely on a wire rack. Serve with whipped cream, if you like. Makes 8 to 10 servings.
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Quick Tip: Add a splash of bourbon or rum to enhance the flavor
Thanks again to What2Cook for this amazing recipe.