Chocolate Pecan Pie(2)
Yield
servingsPrep
10 minCook
50 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
milk chocolate
sweet, or 4 squares baker's semisweet chocolate broken into pieces, prefer german |
|
| 2 | tablespoons |
butter
or margarine |
|
| ⅓ | can |
sugar
|
*
|
| 1 | can |
light corn syrup
light or dark |
*
|
| 3 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
milk chocolate
sweet, or 4 squares baker's semisweet chocolate broken into pieces, prefer german |
|
| 3E+1 | ml |
butter
or margarine |
|
| 0.3 | can |
sugar
|
*
|
| 1 | can |
light corn syrup
light or dark |
*
|
| 3 | large |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Microwave chocolate and margarine in microwave bowl on high 1 to 2 minutes or until margarine is melted, stirring halfway through heating time.
Stir until chocolate is completely melted.
Stir in sugar, syrup, eggs and vanilla until well blended.
Stir in pecans. Pour into pie shell.
Bake at 350℉ (180℃) F for 50 minutes or until filling is firm 2 inches from the edge.
Cool on a wire rack.
