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Chocolate Pecan Pie

Ingredients

  • Double crust pie pastry

Filling

  • 2 1/4 cups firmly packed brown sugar
  • 3/4 cup margarine or butter, softened
  • 4 eggs
  • 1 cup light corn syrup
  • 3/4 cup evaporated milk
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 3 cups chopped pecans
  1. Heat oven to 325°. Divide pastry in half. Line 2 (9-inch) pie pans with pastry; crimp or flute edges. Set aside.
  2. In large mixer bowl combine brown sugar, margarine and eggs. Beat at medium speed, scraping bowl often, until well mixed(2 to 3 minutes). Add all remaining filling ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).. By hand, stir in pecans.
  3. Pour into prepared pie shells.
  4. Bake for 55 to 65 minutes or until knife inserted in center come out clean.
  5. Cool.
  6. Serve with whipped cream or ice cream, if desired.

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