BCL - Easy Chocolate Pecan Pie Good Recipes

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Easy Chocolate Pecan Pie

"This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso."

Ingredients :

1 (9 inch) unbaked pie crust
1/3 cup butter
2/3 cup white sugar
3 eggs
1/4 teaspoon salt
1 cup light corn syrup
1 teaspoon instant coffee powder (optional)
1 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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