My mom makes this pie every Thanksgiving, but you needn't wait to have it just once a year. The key here is good dark chocolate - the stronger the better as far a I'm concerned. The original recipe called for semi-sweet chocolate chips, but we use bittersweet chunks to ramp up the chocolate punch.
You will need an 8 inch pie plate for this one - it really works best in this size. I don't recommend trying to double the recipe or increase it by half to fit a larger pie plate because you'll run into trouble with getting the proper consistency in the filling.
One 8 inch Chocolate Pecan Pie
Ingredients:
1 pre-baked 8" pie crust, partially baked
1 1/2 cups coarsely chopped pecans (6 oz)
6 oz bittersweet chocolate chips or chunks
1/2 cup light corn syrup
1/2 cup sugar
2 extra large eggs
1/4 cup butter, melted and cooled
>Preheat oven to 325 degrees.
> Sprinkle pecans and chocolate evenly into pie shell.
> Combine corn syrup, sugar, and eggs in a medium mixing bowl.
> Add butter to corn syrup mixture and combine thoroughly.
> Pour slowly & evenly iinto pie shell.
> Bake 1 hour.
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