This is a variation of a classic pecan pie recipe with the addition of chocolate. It’s a bit hedonistic. It is very easy to assemble, but it takes 45 to 50 minutes to bake.
4 ounces semisweet chocolate
1 unbaked 9-inch pie crust made from Basic Pie Pastry
3 large eggs, lightly beaten
1 cup light corn syrup
1 cup sugar
2 tablespoons (1/4 stick) butter, melted and allowed to cool
1 teaspoon vanilla
2 cups broken walnuts
Garnish (optional)
Whipped cream
Preheat the oven to 350°F.
Melt the chocolate in the microwave or in a heavy pot on low heat. Pour it evenly into the unbaked pie shell.
In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well. Stir in the walnuts. Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes. Remove to a rack and let cool.
The pie may be made ahead several days, or frozen for up to 3 months. Serve with whipped cream if desired.
Makes 8 servings.