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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso. Ingredients:
1 (9 inch) unbaked pie crust |
1/3 cup butter |
2/3 cup white sugar |
3 eggs |
1/4 teaspoon salt |
1 cup light corn syrup |
1 teaspoon instant coffee powder (optional) |
1 cup chopped pecans |
1 cup semisweet chocolate chips |
1/2 cup heavy cream |
1/4 teaspoon vanilla extract |
1 tablespoon confectioners' sugar |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
2. In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
3. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
4. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
5. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.
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