Easy! There's something about the crunch and flavor of the pecans that I just love.
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 Originated from
Maybe it came from the Dallas newspaper years ago!
