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Chocolate Pecan Pie

Photo Credit
A9photo/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 to 10 servings.
Category
Pies and Pastries
Course
Desserts
Credit
Almanac Magazine

This decadent and delicious Chocolate Pecan Pie is the best of both worlds, baked in the same crust. Don’t fret if it rises up and cracks when done; it will settle down as it cools. Top with freshly whipped cream

Ingredients
5 squares (5 ounces total) semisweet chocolate
2 teaspoons instant coffee granules
2 tablespoons (1/4 stick) butter
3 eggs
3/4 cup dark corn syrup
1/3 cup sugar
1 teaspoon vanilla extract
1-1/2 cups pecan halves
1 unbaked 9-inch piecrust

Instructions

1. Preheat oven to 350°F. 2. Melt chocolate in top of double boiler over hot water. Stir in coffee and butter, letting butter melt. Set aside to cool slightly. 3. Combine eggs, corn syrup, sugar, and vanilla and whisk to blend. Stir in melted chocolate mixture and pecans. 4. Pour filling into piecrust. Bake for 50 minutes, or until a knife inserted into center comes out clean. Cool on rack.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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