Chocolate Pecan Pie
For extra sheen, brush the top of this pie with a little maple syrup just before serving.
Yields one 9-inch pie.
To learn more, read the article:
Baking Classic American Pies
For the filling:
2 Tbs. cold unsalted butter, cut in chunks
2 oz. unsweetened chocolate, finely chopped
1-1/4 cups light corn syrup
3/4 cup maple syrup
3 large eggs
1 Tbs. Kahlúa or other coffee-flavored liqueur
5-3/4 oz. (1-1/2 cups) pecan halves, toasted
Position a rack in the middle of the oven and heat the oven to 350°F. In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat. Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil. Continue whisking and cooking until the mixture emulsifies, about 5 minutes. Let cool and then whisk in the eggs one at a time. Add the Kahlúa. Pour the mixture into the baked pie shell. Arrange the pecan halves randomly on top of the filling. Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, 40 to 45 minutes. Cool on a rack and serve at room temperature.
nutrition information (per serving):
based on eight servings;
photo: Scott Phillips
From Fine Cooking 29
, pp. 72-77
October 1, 1998