1 9-inch pie shell; unbaked
⅔ cups granulated sugar
⅛ teaspoon sea salt
1 cup light corn syrup
4 ounces sweet cooking chocolate
3 tablespoons unsalted butter
3 eggs; beaten
1 teaspoon vanilla
1 cup Pecan Valley Pecan Pieces
Vanilla Ice Cream
1. Preheat oven to 350ºF.
2. Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in chocolate and butter and stir until melted and smooth. Cool.
3. In a large mixing bowl gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie shell.
4. Bake in a preheated oven for 50 minutes. Cool. May serve with Ice Cream.
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