Recipe for Chocolate Pecan Pie | Almanac.com

Chocolate Pecan Pie

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Makes 8 to 10 servings.
Almanac Magazine
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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

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

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.

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