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Chocolate Pecan Pie II (P, TNT)
Source: "Baker's Chocolate"
Yield: 1 9" pie

4 ounces chocolate chips
3 tablespoons margarine
1/3 cup sugar
1 cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla
1 cup coarsely chopped pecans
1 unbaked 9" pie shell

Coffee Topping:
1 teaspoon instant coffee, dissolved in 1 tsp. hot water
1 cup whipped topping

Melt chocolate and margarine over low heat stirring constantly. Remove from heat.

In another pot boil sugar and corn syrup until sugar is dissolved. Remove from heat. Stir in chocolate.

Pour slowly over eggs, stirring constantly. Add vanilla and nuts. Pour into pie shell.

Bake at 375°F 45 to 50 minutes or until filling is completely puffed across. Cool.

If desired, garnish with coffee topping and more pecans.

Poster's Notes:
This one is so yummy! It can be made without the coffee topping as well, but it looks very pretty when piped in a lattice fashion over the pie.

Posted by Shuli Gutmann

Nutritional Info Per Serving: 280 Calories (kcal); 10g Total Fat; (30% calories from fat); 3g Protein; 49g Carbohydrate; 70mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 3 Other Carbohydrates