Chocolate Pecan Pie Filling
This is a great variation on the classic pecan pie that graces our Thanksgiving table every year.
Servings: 12 servings
- 4 ounces chocolate We used semi sweet, but I also love darker chocolate as well. If your crowd prefers, milk chocolate is good as well.
- 3 tablespoons butter
- 3 eggs
- 3/4 cup karo syrup I used light, but dark karo would work just as well.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cup pecans you can either chop these, or leave them whole.
Roll out your crust, you have 3 recipes to choose from above. Place in freezer while you are prepping your filling. Preheat oven to 325 degrees.Place chocolate and butter in a micorwaveable bowl. Microwave for 20-30 seconds. Remove and mix. If the chocolate still isn't melted return again for another 10 seconds. You want to do each addition gradually, so as to not overheat the chocolate. You want it just barely melted. In another bowl, add eggs, karo, sugar, vanilla and salt. Mix with a whisk or hand mixer for about 2-3 minutes. Add in chocolate mixer and mix only until combined. Add pecans and fold in. Pour into pie crust.Place in oven. Bake for 40-55 minutes until center is set, but still jiggles, just slightly. Technical terms, right??Remove and allow to cool before slicing. I like my pie set up overnight in the fridge. In our house, whippg cream or ice cream are a must. This is entirely up to you though!Now, sit back and enjoy. You deserve it.