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Friday, November 18, 2011

Chocolate Chess Pecan Pie

We had lunch with our friends Dick and Jane today. She made this pie for dessert. I urge you to make this pie...it is delicious!
1/2 package refrigerated pie crusts
1/2 cup butter
2 (1-oz.) unsweetened chocolate baking squares
1 (5-oz.) can evaporated milk (2/3 cup)
2 large eggs
2 tsp vanilla extract, divided
1 1/2 C granulated sugar
3 TBS unsweetened cocoa
2 TBS all-purpose flour
1/8 tsp salt
1 1/2 C pecan halves and pieces
2/3 C firmly packed light brown sugar
1 TBS light corn syrup

Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Put into 9" pie plate; fold edges under, and crimp. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).
I am sharing this with Tea Party Tuesday.

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