So in the South, we really like to celebrate our holidays with food. Easter brunches, Fourth of July cookouts, Thanksgiving feasts, and Christmas and Christmas Eve lavish dinners. I’ve spent many holidays cooking (and eating) delicious meals with my mother. One of my favorite deserts has always been pie, especially this chocolate pecan pie recipe. Thank you Martha Stewart for this wonderful recipe that I have enjoyed for years and years.
Martha Stewart’s Chocolate Pecan Pie
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups of light corn syrup (I actually prefer dark corn syrup)
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe of basic pie crust or frozen prepared pie crust
- 1 cup pecans
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Sprinkle pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on wire rack, at least 4 hours (or up to overnight) before serving.
I hope you enjoy and try out this recipe!