- 1 (9 inch) unbaked pie crust
- 1/3 cup butter
- 2/3 cup white sugar
- 3 eggs
- 1/4 teaspoon salt
- 1 cup light corn syrup
- 1 teaspoon instant coffee powder (optional)
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
- In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
- Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
- Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
- Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.
03/22/2017
recipepes.com
Chocolate Pecan Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
