Chocolate Pecan Pie ThePreparedPantry

3 ounces bittersweet or semisweet chocolate
2 tablespoons butter, melted
1/2 cup brown sugar
3 large eggs
1 cup light corn syrup
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
1 1/2 cups pecan halves
1 nine-inch pie shell

Preheat the oven to 350 degrees. Melt the chocolate. In a large bowl, beat
the chocolate, melted butter, brown sugar, and eggs together. Add the corn
syrup, cinnamon, and vanilla. After the filling is well mixed, stir in
the pecans. Pour the filling into the pie shell. Bake for 40 to 45 minutes
or until the pie tests done. Cool in the pan on a wire rack. Baker's note:
We first made this pie with four ounces of bittersweet chocolate. When we
took a poll of the crew, some thought the pie too chocolaty so we cut it
back to three ounces-though the real chocolate fanatics liked it just the
way it was. Test for doneness in one of two ways. Jiggle the pie gently to
see if the filling is still liquid. The center will still be slightly soft
but the heat of the pecan pie will continue to cook the filling after the
pie is removed from the oven. If you are not confident in this method,
insert a thin-bladed knife one inch from the center. If it comes out
clean, your pecan pie is done. But then, our bittersweet chocolate is
pretty intense.

Sandy U.

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