Southern Chocolate Pecan Pie Recipe
Ingredients
| Chocolate package | 1 | |
| Butter/Margarine | 3 Tablespoon | |
| 1 teaspoon Maxwell House or Yuban instant coffee | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| 3 eggs, slightly beaten | ||
| Vanilla | 1 Teaspoon | |
| Pecans | 1 Cup (16 tbs), coarsely chopped | |
| 1 unbaked 9-inch Pie Shell | ||
| Coffee-Flavored Topping | ||
Directions
Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth.
Stir in coffee.
Remove from heat.
Combine sugar and syrup in saucepan.
Bring to a boil over high heat, stirring until sugar is dissolved.
Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat; add chocolate mixture.
Pour slowly over eggs, stirring constantly.
Stir in vanilla and pecans; pour into pie shell.
Bake at 375° for 45 to 50 minutes, or until filling is completely puffed across top.
Cool.
Garnish with Coffee-Flavored Topping and pecan halves, if desired.
Stir in coffee.
Remove from heat.
Combine sugar and syrup in saucepan.
Bring to a boil over high heat, stirring until sugar is dissolved.
Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat; add chocolate mixture.
Pour slowly over eggs, stirring constantly.
Stir in vanilla and pecans; pour into pie shell.
Bake at 375° for 45 to 50 minutes, or until filling is completely puffed across top.
Cool.
Garnish with Coffee-Flavored Topping and pecan halves, if desired.
Chef
