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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From the cookbook Big Chocolate Cookbook by Gertrude Parke. What could be better than chocolate tinged pecan pie?? Ingredients:
4 whole eggs |
2 cups sugar |
4 tablespoons butter, melted |
8 ounces chocolate, squares |
1 salt, pinch |
1/2 teaspoon lemon juice |
1 cup pecans |
1 pastry crust |
Directions:
1. Make the pastry, roll it out, and use it to line a 9 pie pan.
2. Beat the eggs well, add the sugar, and continue to beat until light and creamy.
3. Add the melted butter and the chocolate.
4. Stir in the salt and lemon juice.
5. Add the pecans and pour the filling into the unbaked pie shell.
6. Bake in a 375 deg F oven for 30 minutes, or until set.
7. Serve warm with whipped cream.
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