**Photo courtesy of webmd.com - under an article titled "holiday food horrors"I'm sure my mother did NOT have this purpose in mind for her lovely pecans, but sometimes ignorance is bliss. And my friends, it WAS bliss.
This time I decided to spice things up by chopping up some semi-sweet dark baking chocolate and mixing it into the filling before baking it. Actually, my husband suggested the addition. The result: Amazing. Something very similar to derby pie but with a little more bittersweet bite to it. Yum.
Here is the recipe - if you want an easy pie to make for Christmas, look no further.
Note: I started with a basic pecan pie recipe from the Millard Cook Book, a collaboration made several years ago by the men and women on my dad's side of the family. Thanks again for the copy, Aunt Sis!
Dark Chocolate Chunk Pecan Pie
- 3 eggs
- 1/2 cup sugar
- 1/4 cup butter/margarine, melted
- 1 cup corn syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup pecans
- 3-1 oz blocks of semi-sweet dark chocolate
- 1 unbaked pie crust
1) Preheat oven to 350 degrees F. Combine eggs, sugar, butter, corn syrup, vanilla, and salt until well blended. Set aside.
2) Using a serrated bread knife (I'm told this kind of knife is best!), carefully chop dark chocolate blocks - make small cuts on the corners of the brick and work your way inward. The pieces don't have to be very large or uniform, though you will probably want a few nice sized chunks to bite into. Fold chocolate and pecans into egg mixture.
3) Pour filling into pie pan and place pie on cookie sheet. Bake for 45-50 minutes or until done.
4) Enjoy a warm piece of pie with a cold glass of milk.
**I made this pie dairy-free by substituting reduced fat margarine for the butter and using Baker's chocolate. You will have to make your own crust if you need it to be dairy-free also, simply make it by substituting the butter with same margarine.
This time I decided to spice things up by chopping up some semi-sweet dark baking chocolate and mixing it into the filling before baking it. Actually, my husband suggested the addition. The result: Amazing. Something very similar to derby pie but with a little more bittersweet bite to it. Yum.
Here is the recipe - if you want an easy pie to make for Christmas, look no further.Note: I started with a basic pecan pie recipe from the Millard Cook Book, a collaboration made several years ago by the men and women on my dad's side of the family. Thanks again for the copy, Aunt Sis!
Dark Chocolate Chunk Pecan Pie
- 3 eggs
- 1/2 cup sugar
- 1/4 cup butter/margarine, melted
- 1 cup corn syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup pecans
- 3-1 oz blocks of semi-sweet dark chocolate
- 1 unbaked pie crust
1) Preheat oven to 350 degrees F. Combine eggs, sugar, butter, corn syrup, vanilla, and salt until well blended. Set aside.
2) Using a serrated bread knife (I'm told this kind of knife is best!), carefully chop dark chocolate blocks - make small cuts on the corners of the brick and work your way inward. The pieces don't have to be very large or uniform, though you will probably want a few nice sized chunks to bite into. Fold chocolate and pecans into egg mixture.
3) Pour filling into pie pan and place pie on cookie sheet. Bake for 45-50 minutes or until done.
4) Enjoy a warm piece of pie with a cold glass of milk.
**I made this pie dairy-free by substituting reduced fat margarine for the butter and using Baker's chocolate. You will have to make your own crust if you need it to be dairy-free also, simply make it by substituting the butter with same margarine.
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