Wednesday, December 2, 2009
CHOCOLATE PECAN PIE
This is a pie from Martha Stewart that is divine IF YOU LIKE NUTS. I find that the nuttier I get the more I like them.
do NOT re-heat or you will have chocolate soup with pecans. (It will still taste pretty good, but not look a thing like a piece of pie.)
•4 ounces semisweet chocolate, finely chopped
•4 large eggs, lightly beaten
•1 1/2 cups light corn syrup
•1/2 cup sugar
•1 teaspoon pure vanilla extract
•1/2 teaspoon salt
•1 cup pecans
•1 pie crust (I do not make pie crusts - simply not "my thing".)
Directions (from Martha herself)
1.Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave - stirring every 30 seconds). Set aside.
2.In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3.Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.