1 9-inch pie shell; unbaked
1½ cups Pecan Valley Pecan Halves
3 cups semi-sweet chocolate
¼ cup unsalted butter; or margarine
1 cup light corn syrup
½ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon sea salt
3 eggs; lightly beaten
1. Preheat oven to 350ºF.
2. Place pecan halves in unbaked pastry shell; set aside.
3. Combine semi-sweet chocolate and butter in a medium saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth. Remove from heat.
4. Add corn syrup, sugar, vanilla, salt, and beaten eggs to chocolate mixture, mixing well. Pour mixture over pecans in pastry shell.
5. Bake in a preheated oven for 1 hour or until knife inserted 1 inch from edge comes out clean. Serve pie warm, or let cool completely on a wire rack.
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