Chocolate Pecan Pie
"Although I have the coffee granules as optional I would suggest to add they really increase the flavor of the pie. Plan ahead the pie needs to cool at and to room temperature before topping with the whipped cream which may take several hours, I suggest to make this pie in the morning to serve for dinner it is best when served at room temperature, you may refrigerate any leftovers. Prep time does not include making the pie pastry"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (134.4 g)
- Calories 420.3
- Total Fat - 29.1 g
- Saturated Fat - 6.5 g
- Cholesterol - 105.7 mg
- Sodium - 149.7 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 2.8 g
- Sugars - 33.2 g
- Protein - 5.8 g
- Calcium - 35.6 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Spread the chocolate chips over the pie pastry; set aside.
Step 3
In a heavy medium saucepan over low heat melt butter.
Step 4
Add in sugar stirring until the sugar granules are dissolved; remove and set aside to cool to room temperature.
Step 5
In a mixing bowl beat eggs for about 3 minutes; stir in salt, corn syrup, coffee/water mixture and melted butter mixture until well combined.
Step 6
Stir in the chopped pecans.
Step 7
Pour the mixture over the chocolate chips in the pie plate.
Step 8
Bake for about 35-40 minutes or until set.
Step 9
Cool to room temperature (the pie will be soft) then garnish the top with sweetened whipped cream.
Step 10
This pie is best served at room temperature.
Tips
No special items needed.
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