This is the one of the first pies I ever made. It is so divine - unless you don't like nuts. I can't believe I used to not like nuts. Maybe the nuttier I am, the more I like them? Anyway, enjoy - do NOT re-heat or you will have chocolate soup with pecans. (It will still taste pretty good, but not look a thing like a piece of pie.)
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup pecans
- 1 pie crust (I do not make pie crusts - simply not "my thing".)
Directions (from Martha herself)
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave - stirring every 30 seconds). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
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