Spiced Chocolate Pecan Pie


Source: Adapted from Front Porch Café pastry chef Stuart Whalen.


Spiced Chocolate Pecan Pie

Unbaked pie crust for a 9-inch pie

3 eggs

1 cup dark corn syrup

1 cup sugar

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

1 1/4 cups pecan pieces or halves

1/4 teaspoon allspice

1/3 cup semi-sweet chocolate pieces or chips (Hershey’s recommended)

Heat oven to 350 degrees. Place pie crust in a 9-inch pie pan and crimp the edge.

In a bowl, whisk eggs until smooth and evenly colored. Add corn syrup, sugar, butter and vanilla. Stir in pecans and allspice.

Sprinkle chocolate pieces over the bottom of the pie crust. Add corn syrup mixture.

Bake about 45 minutes, until a knife inserted near the center comes out clean. If crimped crust begins to brown too much, shield it with aluminum foil. Makes 8 to 10 servings.

Source: Adapted from Front Porch Café pastry chef Stuart Whalen.

Per serving (based on 8): 546 calories (42 percent from fat), 27 g fat (6.5 g saturated, 12.4 g monounsaturated), 77mg cholesterol, 5.7 g protein, 76 g carbohydrates, 2.4 g fiber, 178 mg sodium.

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