Easy!   There's something about the crunch and flavor of the pecans that I just love. 

Chocolate and Pecan Pie

0.0/5 rating (0 votes)
  • Prep Time: 20 minutes
  • Baking Time: 10 for crust, 40 minutes for pie
  • Serves: 8
Chocolate and Pecan Pie

Ingredients

9” deep dish pie shell, prebaked

2/3 c.   canned evaporated milk

2 T.      butter or margarine

6 oz.    semisweet chocolate chips

2          eggs, beaten

1 c.      sugar

¼ t.      salt

1 t.       vanilla

1 c.      chopped pecans

scant 1/2 tsp. instant coffee or espresso crystals

 

 

 

 

Directions

Preheat oven to 400°.   Prebake the pastry shell for 10-12 minutes or until lightly golden.  Reduce oven temperature to 375° and set pastry aside to cool.

Combine milk, butter and chips in a saucepan. Cook over low heat, stirring constantly, until chips melt. Remove from heat.  Let cool slightly.
In separate bowl whisk eggs with sugar, salt, vanilla, coffee and pecans.  Mix well.  Stir into cooled chocolate, pour into pastry and bake 35-40 minutes until middle is set.

Be prepared to use a crust shield about halfway through the baking process if need be so that the edge of the crust doesn’t become too brown.

Serve pie slightly warm or at room temperature.


 

 

 

 

 

 

Baker’s Notes and Tips and Tricks

I've made this so many times, I could make it by heart!  Which is perfect.

Recipe Submitted By

Chris, Albuquerque, NM

Recipe Originated from

Maybe it came from the Dallas newspaper years ago!

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