Ingredients:
- 6 ounces semisweet chocolate (I use Ghiradelli’s)
- 2 tablespoons butter, melted
- 3 eggs
- 1/3 cup sugar
- 1 cup corn syrup (light or dark)
- 1 teaspoon vanilla extract
- 1 1/4 cups pecan halves
- Additional pecan halves for topping
- 1 unbaked 9-inch pie shell (Deep dish style)
How to make it:
- Preheat oven to 350 degrees.
- In a double boiler melt chocolate and butter. Let cool slightly.(You can also microwave, just check on it and stir so not to burn) About 1 minute.
- Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Save some for garnish!
- Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Check after 40 minutes. If crust is becoming too brown, top with tented foil till done!
- Cool pie on wire rack to room temperature before cutting.
- Dust with confectioners sugar.
- How about a scoop of Vanilla Ice cream too??