Cajun and Creole Recipes

Chocolate Pecan Pie

Chocolate Pecan Pie - When you just need to indulge, choose pie, pecans and chocolate. You won't be disappointed!

Chocolate Pecan Pie

Yield: 8 servings

Ingredients

Best Flaky Pastry

  • 1 cup Gold Medal all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup + 1 tablespoon shortening or 1/3 cup lard
  • 2 to 3 tablespoons cold water

Pecan Filling

  • 2/3 cup granulated sugar
  • 1/3 cup butter, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
  • 1 (6 ounce) bag semisweet chocolate chips (1 cup)

Instructions

  1. Heat oven to 375 degrees F.

Best Flaky Pastry

  1. In medium bowl, mix flour and 1/4 teaspoon salt.
  2. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas.
  3. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  4. Gather pastry into a ball. Shape into flattened round on lightly floured surface.
  5. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Pecan Filling

  1. In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater.
  2. Stir in pecans and chocolate chips.
  3. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
  4. Bake pie for 40 to 50 minutes or until set.
  5. Cool for 30 minutes.
  6. Refrigerate for about 2 hours until chilled.

Notes

Use Betty Crocker pie crust mix for the scratch pie crust in this recipe and save time.

Decrease the butter to 1/4 cup and use only 1/2 cup pecans.

Garnish with whipped cream and Betty Crocker Dessert Decorations chocolate leaves.

Nutrition

Per serving: Calories 630 (Calories from Fat 315); Total Fat 35g (Saturated Fat 14g, Trans Fat ncg); Cholesterol 105mg; Sodium 350mg; Total Carbohydrate 76g (Dietary Fiber 3g, Sugars ncg); Protein 6g

Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 10%

Exchanges: nc Other Carbohydrate; nc Vegetable Carbohydrate Choices: nc

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker



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