Chocolatier Max Brenner joined Paula for the episode of Paula’s Best Dishes, and though pecan pie is usually too rich for me this is one I might have a hard time pushing away from! Paula adds about four ounces of chopped chocolate and a couple tablespoons of bourbon as well.

Chocolate Pecan Pie
from Paula Deen

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped

~ Preheat the oven to 375 degrees. Cover bottom of pie crust with pecans.

~ In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

~ Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

Post from: Chocolate Bytes

This video from HolidayKitchen demonstrates how to make a Chocolate Pecan Pie, which is a twist on the traditional version that I can really get behind!

Chocolate Pecan Pie

4 eggs
1 cup sugar
1 cup dark corn syrup
3 (1 oz) squares unsweetened chocolate, melted
2 cups pecan halves

Combine eggs, sugar and corn syrup and mix for one minute. Add melted chocolate and beat for one more minute. Add pecan halves and stir until just combined. Pour mixture into unbaked pie shell. Bake at 350 degrees for 35-45 minutes.

Post from: Chocolate Bytes