Chocolate Pecan Pie

Hubby turned the big 5-0 on Monday.  And, as per tradition at Camp Rustown, I let him decide what kind of cake he wanted - he picked pie.  Said he thought a chocolate pecan pie sounded good.  He had never actually had one, and I didn't have a recipe, so I turned to Cooks.com and adapted one that was the best pie I have had in a long time...

Chocolate Pecan Pie

1 ready made pie crust

3 eggs, slightly beaten

1 c. light corn syrup

1/2 c. sugar

1 4oz. bar of Ghirardelli semisweet chocolate, melted

2 T. butter, melted

1 t. vanilla

1 1/2 cup pecan halves

Preheat the oven to 350.  Lay the crust out in a 9 inch pie plate, crimp the edges.  Mix all but pecans until well blended.  Stir in pecan s.  Pour into crust.  Set the pie on a cookie sheet and bake for 55 minutes, or until set.  (You can insert a knife halfway and see that it comes out cleanly).  Cool.

 

This pie tasted like a gooey, fudgey version of a pecan pie and was delicious.  The quality of the chocolate makes a big difference - you could melt chocolate chips (1/2 c.) but try to buy the really good ones.  

And Hubby gets a slice of it in his lunch today - his first day back after knee surgery. Hopefully, it will sweeten his day. 

Gina

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