Deb's Hazelnut Chocolate Pecan Pie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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What a happy creation this turned out to be! It is a new little twist on an old standard pecan pie recipe. I guess I was inspired by the late night cooking muse. This became highly complimented and the recipe requested at our Thanksgiving Dinner this year. Note: Prep time does NOT include preparing/making the pie crust. I use the roll out pie shell dough from Pillsbury. Ingredients:
1 9 unbaked pie shell |
4 eggs, lightly beaten |
1 1/4 cups dark corn syrup |
1/3 cup brown sugar |
1 1/2 teaspoons flour |
1 1/4 teaspoons vanilla |
1/4 cup butter or 1/4 cup margarine, melted |
1 cup pecans, chopped |
1/4 cup hazelnuts, chopped finer than pecans |
1/3 cup dark chocolate chips |
Directions:
1. Preheat oven to 350.
2. Prepare Pie crust in pan, set aside.
3. In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla; beat well.
4. Add melted butter, pecans, hazelnuts and chocolate chips to the egg mixture, stir until ingredients are combined.
5. Pour mixture into pie crust. Bake until center of the pie is puffed and golden brown, about 30-35 minutes.
6. Cool. If desired, serve with a little whipped creme or vanilla ice cream.
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