Chocolate Pecan Pie
I learned this recipe from my daughter-in-law, Stephanie. The photo above doesn’t do it justice – it’s more beautiful than this! Take it out of the oven while it is still very soft in the center as it will set up as it cools. It will be moist, gooey, and scrumptious.
Yield: Yield: 1, 8-inch pie (Shallow pie pan. For deep dish pie pan, double the recipe.)*
1, 8-inch unbaked pie crust
½ cup butter
½ cup chocolate chips
1 cup sugar
2 eggs, beaten together in a small bowl
1/2 cup chopped pecans
1/2 cup coconut
- Preheat oven to 350°. Line an 8-inch pie pan with the pie crust. Refrigerate pie crust until ready to fill.
- In a saucepan or microwave-proof bowl, melt the butter.Add chocolate chips and stir until melted and smooth. Remove from heat and stir in remaining ingredients. Pour into prepared shell. Bake 35 minutes.
Can be baked ahead and frozen. Wrap well (two layers plastic wrap and one layer foil), and freeze up to 2 months.
*This recipe, tripled, will fill two 9-inch pie shells.