Brownie Pecan Pie
Yield
1 piePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
light corn syrup
|
|
| 4 | ounces |
chocolate (sweet)
|
* |
| 3 | tablespoons |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
|
|
| 1 | each |
pie shell (9 inch)
raw |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
light corn syrup
|
|
| 115.6 | ml/g |
chocolate (sweet)
|
* |
| 45 | ml |
butter
|
|
| 3 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
|
|
| 1 | each |
pie shell (9 inch)
raw |
|
Directions
Combine sugar, salt and syrup in saucepan.
Bring to a boil.
Boil 2 minutes, stirring constantly.
Remove from heat.
Stir in chocolate and butter and stir until melted and smooth.
Cool.
Gradually beat chocolate mixture into beaten eggs, stirring constantly.
Mix well.
Add vanilla and pecans.
Pour into pie shell.
Bake at 350℉ (180℃) F for 50 minutes.
Cool.
Serve with ice cream.
