Corn Syrup Free Chocolate Pecan Pie
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Ingredients
- One 9-inch Pure Butter Pie Crust
- 1/4 cup (1/2 stick) unsalted butter
- 3 ounces bittersweet chocolate
- 4 large eggs, room temperature
- 1/2 cup water
- 1 3/4 cups Dixie Crystals Dark Brown Sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1 tablespoon bourbon or rum
- 2 1/2 cups pecan halves
Directions
- Preheat oven to 325°F.
- Prepare or thaw a 9-inch piecrust and place on a foil or parchment lined cookie tray for easy clean up after baking.
- Melt butter and chocolate over low heat until melted. Set aside.
- Whisk eggs and water until well mixed, whisk in brown sugar. Add vanilla, salt and bourbon if using. Add melted butter-chocolate mixture. If mixture looks slightly curdled it is too cold. Place bowl in hot water for a few seconds and whisk well.
- Arrange 2/3 of pecans on bottom of pie crust and pour 3/4 of filling over pecans.
- Pecans will naturally float to the surface. In a circular fashion arrange remaining pecans over floating ones. Spoon remaining filling over surface of pecans.
- Place in oven and bake until filling is set and is slightly puffed, about 50 minutes.
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Nov 19, 2019