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My Dad’s Amazing Chocolate Pecan Pie
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Description
My dad was not a baker, but he did have this fantastic recipe for pecan pie. There is no corn syrup involved and I think it makes it the best pecan pie, ever. I, of course, added chocolate!
Ingredients
- 1 (9-inch) Unbaked Pie Shell
- 1 cup Pecan Halves Plus Additional For Garnish If Desired
- 1 pound Light Brown Sugar
- ¼ cups Unsifted Flour
- ½ teaspoons Salt
- ½ cups Milk
- 1 Tablespoon Vanilla
- 3 Eggs
- ½ cups Melted Butter
- 1 cup The Best Bittersweet Chocolate You Can Get Your Hands On, Melted
Preparation
Preheat oven to 325 degrees F.
Prepare your 9″ pie crust but do not bake it.
Arrange pecans in concentric rings over bottom of pastry.
Blend sugar, flour and salt, then mix in milk and vanilla. Whisk in eggs 1 at a time. Mix in the melted butter a bit at a time. Add the melted chocolate. This step is optional. If you choose to omit it, this will simply be a lovely pecan pie.
Slowly pour filling over pecans. They tend to rise, but it’s nice if as many as possible stay suspended in the filling, then you can decorate the top with additional pecans as you see fit.
Bake for 1 hour and 15 minutes or untill filling is puffy and crust golden, you’ll know.
Best at room temperature.
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