Rich Chocolate Pecan Pie 1-1/2 cups pecans 1 cup semisweet chocolate chips 1 unbaked 9" pie shell 4 eggs, beaten 1/2 cup sugar 1/2 cup brown sugar 1/2 cup corn syrup 1/2 tsp. vanilla extract Pinch salt Caramel Sauce, for garnish, recipe follows Powdered sugar, for garnish
Heat oven to 375. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50-60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with powdered sugar
CARAMEL SAUCE: 3/4 cup sugar 2 Tbs. water 1/2 tsp. fresh lemon juice 1/2 cup heavy cream 2 Tbs. to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2-3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat. Add 2 Tbs. of the milk, the add up to 2 more Tbs., until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
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