Chocolate Pecan Pie
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Serves: 16
This dessert is ridiculously decadent, and even more ridiculously easy to make. A friend in college made it from one of her mom's recipes, and I say that if you can bake something in a college dorm you can pretty much bake it anywhere.
This has become one of my most requested desserts. I bring it every time I go to my cousins' for Succot (there's a chance I would not be allowed to come without it) and it's divided up into tiny pieces so that it lasts through at least four meals. This recipe actually makes two pies (don't tell them that), and it freezes really well, so you can knock out two meals' worth of desserts at the same time.
- Part of Meal: Dessert
- Food Type: Parve
- Service Temp: Room Temperature
- Special Diet: Vegetarian
- Kosher Hostess Tip:
This recipe makes two pies. Serve one for dessert and freeze the other (wrapped in aluminum foil and sealed in a zip-top freezer bag). It's a great dessert to have on hand when you have surprise company, or get invited out and don't have time to bake or pick something up. Simply defrost and serve; I wouldn't reheat it in the oven, it gets kind of melty.
- Source: Renee's mom
- 1/2 cup(s) buttery sticks or margerine
- 1 cup(s) brown sugar
- 1 cup(s) light corn syrup
- 3 eggs, beaten
- 1 teaspoon(s) vanilla
- 2 cup(s) semi-sweet chocolate chips
- 2 cup(s) pecans, chopped or whole (I prefer chopped)
- 2 pie shells (homemade or defrosted frozen shells)
1. Prepare two pie dishes with pie crust dough, or defrost two frozen pie shells.
2. Melt the buttery sticks or margarine in a medium size sauce pan.
3. Off the heat, add the brown sugar, corn syrup, eggs and vanilla. Mix well.
4. Stir in the chocolate chips and pecans.
5. Divide the mixture evenly between the two pie shells and bake for 45 minutes at 350 degrees. If you notice the pie crust getting brown, use a crust shield or cover the crust with aluminum foil. Cool before serving.