Southern Chocolate Pecan Pie
Southern cooks are proud of their pecan pies, and this Dallas special is hard to
beat because it boasts lots of pecans plus semisweet chocolate.
3/4 cup semisweet chocolate pieces
1 unbaked 9-inch pastry shell*
3 slightly beaten eggs
2/3 cup sugar
1/2 cup light-colored corn syrup
1/2 cup dark-colored corn syrup
1/3 cup butter, melted
1 cup pecan halves
Sprinkle chocolate pieces evenly over bottom of unbaked pastry shell; set aside.
For filling, in a medium bowl, combine eggs, sugar, corn syrups, butter, and
salt. Stir well. Stir in pecans. Carefully pour the filling over chocolate
pieces in pastry shell.
To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree F
oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more or until a knife
inserted near the center comes out clean. Cool completely on a wire rack.
Refrigerate within 2 hours. Cover pie for longer storage in refrigerator.
Makes 8 servings
*Test Kitchen Tip: For the 9-inch pastry shell, prepare your favorite
single-crust pastry, use 1 unbaked refrigerated piecrust (1/2 of a 15-ounce
package), or use one 9-inch frozen deep-dish pastry shell. (If you use a frozen
pastry shell, a deep-dish one is essential to hold all of the filling.)