Bittersweet Chocolate Pecan Pie


Not your usual pecan pie. a rich layer of bittersweet chocolate balances the sweetness of this pie. chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. cook time reflects baking pie dough and cooling. From the november 2007 issue of gourmet magazine.

Steps


Preheat oven to 375 degrees f with rack in center of oven.
Melt chocolate in a metal bowl set over barely simmering water , stirring.
Remove from heat.
Spread chocolate in bottom of pie shell with back of spoon and let it set , then cover with pecans.
Whisk together eggs , brown sugar vanilla , and salt in a bowl , then whisk in corn syrup and pour over pecans.
Bake pie until filling is puffed and crust is golden , 50-60 minutes.
Cool pie on a rack to warm or to room temperature.
Serve with whipped cream.
Reheat in a 350 degree f oven until warm , about 10 minutes.

Ingredients


bittersweet chocolate, pie crusts, pecan halves, eggs, light brown sugar, salt, dark corn syrup, lightly sweetened whipped cream