This recipe has been in my family for ages. My mom has made it since I can remember and it's a Thanksgiving tradition that has been passed on to me. I hope you will make it and be equally as wowed. It also doesn't hurt that it is a gorgeous pie!
Ingredients:
- 4 Squares of Baker's semi-sweet chocolate, broken into pieces
- 2 Tablespoons of butter
- 1/3 Cup of white sugar
- 1 Cup of Karo light corn syrup
- 3 Eggs, slightly beaten
- 1 Teaspoon vanilla
- 1 bag of pecan halves (1 1/4 cups for filling and the rest for topping)
- 1 unbaked 9" pastry shells
Directions:
- Preheat oven to 375 degrees.
- Microwave chocolate and butter in a microwave safe bowl on high for 1-2 minutes or until butter is melted. Stir halfway through heating time and until chocolate is completely melted.
- Add sugar, corn syrup, eggs, and vanilla to the mixture and stir until well blended.
- Stir in the 1 and 1/4 cups of pecans and pour into pastry shell. Carefully top the mixture with pecans in a circular pattern.
- Bake for 50 minutes or until filling is firm two inches from the edge. Cool on a wire rack.
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