Judy's Choc. Pecan Pie
Yield
6 servingsPrep
10 minCook
Ready
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 3 | cups |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
light corn syrup
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 7.1E+2 | ml |
semi-sweet chocolate
semi-sweet, null, null |
*
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
light corn syrup
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
lightly beaten |
|
Directions
Place pecan halves in unbaked pastry shell; set aside.
Combine semisweet chocolate and butter in a medium, saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth.
Remove from heat.
Add corn syrup, sugar, vanilla, salt, and beaten eggs to chocolate mixture, mixing well.
Pour mixture over pecans in pastry shell.
Bake at 350℉ (180℃) for 1 hour or until knife inserted 1 inch from edge comes out clean.
Serve pie warm, or let cool
