donderdag 21 november 2013

Chocolate pecan pie (Kopie)

1 (9-inch) unbaked pie shell I picked one up by Pillsbury, its the rolled doe in a rectangular box
2 cups of pecan halves
3 large eggs
3 tablespoons butter, melted
1/2 of dark corn syrup
1 cup of sugar
3 ounces of semi-sweet chocolate chips (sometimes I leave this out)

Preheat the oven to 425
Cover the bottom of pie crust with pecans
In a medium bowl, whisk together the eggs and melted butter. Add corn syrup, sugar, chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place pie dish on a heavy-duty cookie sheet

Bake for 10 minutes on 425 then lower the temperature to 350 and continue to back for an additional 30 minutes or until pie is set. Remove from oven and cool on a wire rack.
*I wait for the top part of the pie to brown before I take it out
I love to pair a slice of pecan pie with a scoop of vanilla ice cream!

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