I stumbled across this recipe by Martha Stewart back in 2013 while looking for something new to make for Thanksgiving. IT'S AH-MAZ-ING! If you're a chocoholic like me this decadent treat is right up your alley. If you're not a baker, don't be daunted by this. It's fairly easy to make and I'll share my hacks with you italicized by each item or direction note. I've made this every year for either Thanksgiving, Christmas, or my nephew's birthday and it's turned out great each time. ENJOY!!
FYI: I always include the link to recipes found online, but I learned the hard way that sometimes the page expires and you've lost the info forever (ACKK!!) so it's written out below with the shortcuts that I use :)
Chocolate Pecan Pie
Prep: 15 mins Total: 1 hr 15 mins
Servings: 10
Ingredients
4 ounces semisweet chocolate, finely chopped (I use chocolate chips - dark chocolate, yum!)
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 pie crust rolled and fit into a 9-inch pie plate (I use pre-made crust)
1 cup pecans
Directions
Step 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). Set aside. (I melt mine in a microwave, checking & stirring it every 30 seconds)
Step 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.
Step 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.
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