- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

> Become a Member
> Public Cookbook
     Search Recipes
    - Appetizer Recipes
    - Dinner Recipes
    - Dessert Recipes
    - Chicken Recipes

> Cooking Articles
> Partners & Friends

> Main Page
> Contact Us

   See the new Member Comments area below! Now you can add your recipe review, comments, or suggestions to the public recipes.

(printer-friendly version)

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
    Dash salt
    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.)

Share |

If you were an actual member, you'd be able to click a button here that would instantly add this recipe to your personal cookbook! Join MyCookbook today - it's free!

Feel free to send this recipe to the Guest member, or even send it to your e-mail using the options below:

The recipe will show up in the member's inBox

The message will show your user name as who sent it

If you were an actual member, you'd be able to offer a review and/or suggestions for this recipe!

Join MyCookbook today - it's free!

- - - - - - - - - - - - - - - - - - - - - - - -

Website Development & Marketing/SEO by: JADA Productions

MyCookbook online cookbook and free recipe software
MyCookbook 1998-2020 JADA Productions All Rights Reserved.