April 23, 2017
Desserts, Nuts/Seeds, Pecan,
Southern, Make-Ahead, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Sugar, Chocolate, Pies more
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"This recipe is for tarts, but you can use a traditional 9" pie pan. If so, you will need to bake an additional 3 to 5 minutes."
Place the oven rack at the lowest setting. Preheat the oven to 350°.
Gently fit the pie dough into a 9-inch round removable bottom tart pan coated with cooking spray. Gently press dough against the bottom and sides of the tart pan. Line the bottom of dough with aluminum foil. Arrange pie weights or dried beans on foil. Bake at 350° for 15 minutes or until lightly browned. Remove the pie weights and aluminum foil. Cool the crust on a wire rack.
Combine the corn syrup and the next 6 ingredients (through eggs) in a large bowl, stirring until well combined. Gently fold in the pecans. Pour the pecan mixture over the crust. Bake in the lowest part of the oven at 350° for 35 minutes or until set.
Cool for 20 minutes in the pan on a wire rack. Remove the sides of the tart pan. Slide the tart onto a serving platter.
Place the chocolate in a microwave-safe bowl. Microwave on high for 1 minute or until the chocolate melts, stirring every 15 seconds. Drizzle the chocolate over the top of the tart.
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