This pie is like a giant chocolate pecan butter tart! I remember bringing it to a New Orleans-theme evening that our Gourmet Club was hosting back in the 80’s. It was a big hit then and still makes a lovely dessert for family or guests.
The original recipe suggests using a frozen pie shell from the grocery store so that’s what I do. It must be pre-baked to harden it up a bit.
The pie can be served as is or with a garnish of unsweetened whipped cream.
(Sorry about the ugly crust – half of the edge fell off!! I guess that’s what happens when you drop the box on the kitchen floor before baking :( :(
1 1/2 cups coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 8″ frozen pie shell
1/2 cup corn syrup
1/2 cup sugar
2 extra large eggs
1/4 cup butter, melted
Unsweetened whipped cream (Optional)
1. Preheat oven to 325F
2. Bake pie shell for 8-10 minutes
3. Remove from oven and sprinkle pecans and chocolate chips evenly into shell
4. Stir together corn syrup, sugar and eggs in medium bowl. Mix well
5. Add melted butter and mix until smooth
6. Pour mixture slowly and evenly into the shell.
7. Bake until firm, about 1 hour
8. Serve warm or at room temperature
9. Garnish with unsweetened whipped cream, if you like
10. Can be frozen.