I've been relying on Martha's recipes quite a bit lately. Particularly for her pie crusts, now that I've officially broken up with Mark Bittman's pie crusts. It wasn't him though, it was me. They were too flaky and hard to deal with. Much like most of my former boyfriends.
Chocolate Pecan Pie
Adapted from: Martha Stewart
Ingredients
4 oz semisweet chocolate, chopped
1 cup whole pecans
4 large eggs, lightly beaten
1 1/2 cups corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1 9-inch pie crust, such as this one
1. Preheat oven to 350 degrees with rack in lowest position.
2. In a medium bowl, stir together (don't whisk) eggs, corn syrup, vanilla, and salt. Set aside.
3. Using a double boiler, or in the microwave, melt the chocolate. Gradually add melted chocolate into egg mixture and stir together. Pour filling into prepared crust. Arrange pecans in one layer over filling.
4. Bake for 50-60 minutes, rotating the pie once halfway, until filling is set. It may still be a little jiggly in the center. Let cool for at least 4 hours, or overnight, before serving.
Ready to go:
No comments:
Post a Comment