It’s always a dangerous thing to ask my husband, “I’m going food shopping. Is there anything you want?” My grocery list seems to double in size and price all due to his appetite for sweets and snacks. One thing he asked for while planning my last trip to the store was chocolate pecan pie. A coworker shared his wife’s recipe with my husband some time ago. He actually made the trip to our house to drop off the handwritten recipe. I remember asking, “So I guess this means you really want me to make this for you, huh?” And so, one of my husband’s favorite baked treats was introduced in our household. This twist on pecan pie would make a great dessert for the holidays….if it makes it out of your house!
Chocolate Pecan Pie
1 – 9″ inch deep dish frozen pie shell
2 cups pecan halves
3 large eggs, beaten
3 tbsp. butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tbsp. bourbon
3 ounces semi-sweet baking chocolate, chopped
Preheat oven to 375º.
Place pie shell on baking sheet (to avoid spills) and cover with pecan halves. Whisk together eggs and melted butter. Add corn syrup, sugar, bourbon and chopped chocolate. Stir all ingredients until combined. Pour mix into pie shell over pecans.
Bake for 10 minutes. Lower heat to 350º and bake for additional 25 minutes or until pie is set.