Chocolate Pecan Pie

A dreamy and decadent blend of chocolate and nuts

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From "

Little Rock Cooks

...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily Inbox Newsletter.



INGREDIENTS:
  • 9-inch pie crust, unbaked

  • 2 squares bitter chocolate

  • 3 Tablespoons butter

  • 1 cup light corn syrup

  • 3/4 cup sugar

  • 3 eggs, slightly beaten

  • 1 teaspoon vanilla

  • 1 cup coarsely chopped pecans

  • 1/2 cup cream, whipped



TO PREPARE:

Melt chocolate and butter over hot water.  Combine syrup and sugar in saucepan.  Bring to boil over high heat, stirring until sugar is dissolved.  Boil 2 minutes.  Add chocolate mixture.  Pour slowly over eggs, stirring constantly.  Add vanilla and nuts.  Stir to mix well.  Pour into unbaked pie shell.  Bake at 375 degrees for 45 to 50 minutes.  Cool.  Top with unsweetened whipped cream.


SERVES:  8

<<Yesterday's Recipe: Crusty Parmesan Chicken

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Copyright 1972 The Junior League of Little Rock, Inc.  All rights reserved.  To purchase copies of Little Rock Cooks, visit the the Junior League of Little Rock website (http://www.jllr.org/?nd=jllr_cookbooks) or call the office at (501) 666-0658.

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Recipe, Recipes, Food

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