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Southern Chocolate Pecan Pie
MyCookbook Recipe Database
MyCookbook Member: celticdrgnfly
Recipe Category: Dessert
Recipe Preparation Level: moderate
Southern Chocolate-Pecan Pie
Southern cooks are proud of their pecan pies, and this Dallas special is
hard to beat because it boasts lots of pecans plus semisweet chocolate.
Prep: 15 min.
Baking: 45 min.
3/4 cup semisweet chocolate pieces
1 unbaked 9-inch pastry shell*
3 slightly beaten eggs
2/3 cup sugar
1/2 cup light-colored corn syrup
1/2 cup dark-colored corn syrup
1/3 cup butter, melted
1 cup pecan halves
Sprinkle chocolate pieces evenly over bottom of unbaked pastry shell;
set aside. For filling, in a medium bowl, combine eggs, sugar, corn
syrups, butter, and salt. Stir well. Stir in pecans. Carefully pour
the filling over chocolate pieces in pastry shell.
To prevent overbrowning, cover edge of pie with foil. Bake in a 350
degree F oven for 25 minutes. Remove foil. Bake 20 to 25 minutes more
or until a knife inserted near the center comes out clean. Cool
completely on a wire rack. Refrigerate within 2 hours. Cover pie for
longer storage in refrigerator. Makes 8 servings
Per serving: 587 cal., 33 g total fat (11 g sat. fat), 101 mg chol.,
239 mg sodium, 68 g carbo., 4 g fiber, and 6 g pro. Dietary exchanges:
4-1/2 other carbohydrate, 5 fat.
*Test Kitchen Tip: For the 9-inch pastry shell, prepare your favorite
single-crust pastry, use 1 unbaked refrigerated piecrust (1/2 of a
15-ounce package), or use one 9-inch frozen deep-dish pastry shell.
(If you use a frozen pastry shell, a deep-dish one is essential to
hold all of the filling.)
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