Monday, November 26, 2007
Pecan Pie with Bittersweet Chocolate
1 9-inch unbaked pie shell (try Judy's Flaky Pie Crust for a no-fail recipe)
2 cups pecans, coarsely chopped
3 large eggs
1 cup sugar
1 cup corn syrup (I like Karo's brown sugar syrup)
5 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon salt
1 cup bittersweet chocolate chips (use good quality 60% cacao chips)
Preheat oven to 375ºF.
Place the pie shell in a 9-inch pie plate. Brush with egg yolk, if desired. Set aside for a minute.
Place pecans on a baking sheet and toast in the preheated oven for about 7 minutes, stirring occasionally, until nicely toasted, but not burnt.
Whisk together the eggs, sugar, corn syrup, melted butter, vanilla, and salt in a large mixing bowl. Mix well. Stir in the toasted nuts and chocolate chips.
Place the empty pie shell in the oven for just a minute to warm the pie crust. It should be hot to the touch. Pour the filling in, and bake in a 375ºF oven for 35 to 45 minutes. The edges will be firm, but the center will still seem quivery, almost like gelatin. Let cool on a rack for at least 2 hours before cutting. Serve with lightly sweetened whipped cream.