Chef John Folse's Holiday Chocolate Pecan Pie - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Holiday Chocolate Pecan Pie

PREP TIME: 1 Hour 
SERVES: 6-8

COMMENT:  Why not create an unusual holiday twist to an otherwise great pecan pie recipe?  Here, I have added chocolate to enrich the basic pie to a seasonal masterpiece.

INGREDIENTS:

½ cup sugar
1 tbsp corn starch
1 cup Karo syrup
1/4 cup Louisiana cane syrup
1 tbsp vanilla
3 eggs, beaten
1 cup chopped pecans
½ cup Hershey Chocolate Morsels
pinch of cinnamon
pinch of nutmeg
1 9-inch uncooked pie shell

 

METHOD:

Preheat oven to 425 degrees F. In a large mixing bowl, combine sugar and corn starch. Add syrups vanilla, and beaten eggs and, using a wire whisk, blend thoroughly. Add chopped pecans and chocolate morsels and blend well into the mixture. Season with a pinch of cinnamon and nutmeg. Pour into pie shell and bake on the center rack of oven for 10 minutes. Then reduce temperature to 375 degrees F and bake for 35 minutes. Remove and allow to cool.

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