This recipe caught my attention because it was different from the other chocolate pecan pie recipes I have made in the past. Taken from Paula Deen magazine, it has a layer of dark chocolate as the bottom layer. I couldn’t even wait until it cooled off before tasting it. It is scrumptious. Took a couple of pieces to a friend who is packing to move to Denver and she loved it.
1 unbaked 9″ pie shell
Preheat oven to 350.
2 (4 oz) bars bittersweet chocolate, chopped *(I didn’t have any on hand, but had a 10 oz package of 60% cocoa bittersweet chips so used 3/4 of that package instead. Worked perfectly)
1/4 cup heavy whipping cream
3/4 cup light corn syrup
1/2 cup light brown sugar
1/2 cup granulated sugar
4 large eggs
2 tables melted butter
1 teas vanilla
2 cups chopped pecans
1/8 teas salt
Melt the chocolate with the whipping cream in the microwave in 30 second intervals until chocolate is melted. Stir until mixed well. Pour chocolate mixture in to the unbaked pie shell and chill for 30 minutes, Mix the eggs, sugars, syrup, butter, vanilla, salt together and then fold in the chopped pecans. Pour over chilled chocolate layer and bake in preheated 350 oven for 1 hour. (Mine only took 45 minutes). Cool completely before serving.
Chocolate Castles as wel 