Chocolate Pecan Pie
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays. If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now. With any luck you will want to save this Chocolate Pecan Pie recipe for yours.
This actually is a pie that I have been wanting to make forever. I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust. This pie is close your eyes and give a sigh good. Luckily for me, she knew the recipe and gave it to me right then and there.
According to her I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it. So off to the store I went and picked up the ingredients. Unfortunately the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what? It was spot on.
For this I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined. In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces. In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture. Pour filling into the pie crust. Finally pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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