Southern Style Chocolate Pecan Pie

On a funny note – or perhaps a warning, please follow the instructions closely. First of all, don’t try to get away with just using light corn syrup. This causes problems with the thickness of the pie filling. I am not sure why. Probably just the universe screaming, “stop messing with perfectly good recipes.” Secondly, don’t overcook. This can and does lead to a disastrous outcome. How do I know this? Yes, you guessed it. I did exactly what I said not to do as I was slightly short of dark corn syrup. The result was a very jiggly middle (and for the pie too). I then overcooked it forgetting that overheated corn syrup is the main ingredient in HARD CANDY. Although, as I recently discovered, while chocolate pecan hard candy is quite delicious, it will take a chisel to extract from the pie shell and your teeth.

Southern Style Chocolate Pecan Pie

Preheat oven to 350 degrees Fahrenheit.

Pie Shell – 9 Inch

1 oz unsweetened baking chocolate, (2 small squares) – 100% cacao

7 Tablespoons unsalted butter, (3 Tbs & 4 Tbs)

1/2 cup light corn syrup

1/2 cup dark corn syrup (important not to use just light or dark)

3/4 cup granulated sugar

3 eggs, beaten

1 cup chopped pecans

1 teaspoon vanilla extract

Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.

In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.

Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over pecans until filling is evenly spread across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. Do not overcook – this will harden the filling. The pie filling will not be firm but should spring back slightly when tapped in the center. It will thicken as the pie cools. Allow cooling completely on a wire rack before cutting. Serve with whipped cream on or vanilla ice cream top.