Southern Chocolate Pecan Pie
Southern Chocolate Pecan Pie recipe
Yield
12 servingsPrep
45 minCook
45 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | ounces |
chocolate
sweet cooking |
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | teaspoon | instant coffee |
|
| ⅓ | cup | sugar |
|
| 1 | cup | light corn syrup |
|
| 3 | large |
eggs
slightly beaten |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | cup |
pecans
chop coarse |
|
| Topping | |||
| 1 | teaspoon | instant coffee |
|
| ½ | cup | heavy whipping cream |
|
| 1 | tablespoon | sugar |
|
| ¼ | teaspoon | vanilla extract |
|
Trans-fat Free, Good source of fiber
Directions
Melt chocolate; stir in coffee. Remove from heat. Combine sugar and syrup in another pan.
Bring to a boil, stirring until sugar is dissolved.
Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat and add the chocolate mixture.
Pour slowly over eggs, stirring constantly. Stir in vanilla and pecans.
Pour into pie shell. Bake at 375~ for 45 to 50 minutes or until filling is completely puffed across top.
Cool and garnish with the topping and pecan halves if desired.
Coffee-flavored Topping: Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.
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