Rich Chocolate Pecan Pie

Name: Rich Chocolate Pecan Pie
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: (9-inch) pie
Cuisine: american
Ingredients: 1 1/2 cups pecans; 1 cup semisweet chocolate chips; 1 unbaked 9-inch pie shell; 4 eggs, beaten; 1/2 cup sugar; 1/2 cup light brown sugar; 1/2 cup corn syrup; 1/2 teaspoon vanilla; Pinch salt; 1 cup granulated sugar; 1/4 cup water; 1 cup heavy cream

Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: Syrups and Sugars

Rich Chocolate Pecan Pie

0 Reviews

Yield: (9-inch) pie
Nutritional Analysis

Per Serving

Serving Size

1 of 9 servings

Calories

652

Total Fat

36

Saturated Fat

14

Carbohydrates

84

Dietary Fiber

3

Sugar

68

Protein

6

Cholesterol

107

Sodium

174

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Yield: (9-inch) pie
Nutritional Analysis

Per Serving

Serving Size

1 of 9 servings

Calories

652

Total Fat

36

Saturated Fat

14

Carbohydrates

84

Dietary Fiber

3

Sugar

68

Protein

6

Cholesterol

107

Sodium

174

Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min

Ingredients

1 1/2 cups pecans

1 cup semisweet chocolate chips

1 unbaked 9-inch pie shell

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup corn syrup

1/2 teaspoon vanilla

Pinch salt

Caramel Sauce:

1 cup granulated sugar

1/4 cup water

1 cup heavy cream

Directions

Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.

Caramel Sauce:

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.