Chocolate Pecan Pie
- 4 oz Ghirardelli Semi-Sweet Chocolate Baking Bar
- 2 tablespoons Butter, unsalted
- 3 Eggs
- 1 cup Light corn syrup
- 1/2 cup Light brown sugar, packed
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Salt
- 1 1/2 cups Pecan halves
- 1 (9-inch) Unbaked pie crust, store-bought or homemade
Heat oven to 325°F. In double boiler over hot water, melt chocolate and butter.
In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into pie crust.
Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature.
Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.
For homemade piecrust, in large bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt. Add 6 tablespoons cold unsalted butter, cut into small pieces.
With 2 knives or pastry cutter, cut butter into flour until it is the size of small peas. Add 2 tablespoons very cold water; stir quickly with fork until dough comes together, adding up to 2 more tablespoons water if dough looks too dry. (Be careful not to add too much water, or dough will be tough.)
Form into ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour before rolling.
On lightly floured surface, roll dough into 14-inch circle.
Line 9-inch pie pan with dough, cut away excess dough and crimp edge of pie crust. Prick bottom of pie crust all over with fork.
Wrap in plastic wrap and refrigerate up to 1 day or freeze up to 1 month before using.