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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CHOCOLATE PECAN PIE

From: Chris Fennimore, QED Cooks
Primary category: Desserts

From the cookbook: Down Home Cooking   


Ingredients:
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 Tablespoons melted butter
2 ounces unsweetened chocolate, chopped
1 cup light corn syrup
1 1/4 cup pecans
9” pie crust, unbaked
Directions:

Preheat oven to 375 degrees. Beat eggs, vanilla, sugar & salt. In a small saucepan, melt the butter. Remove from the heat and stir in the chocolate until smooth. Add the corn syrup and stir. Slowly add to the egg mixture. Add pecans and pour into pie crust. Bake 40-45 minutes until puffed.

ingredients(s): unsweetened chocolate, pie crust, pecans, corn syrup,

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CHOCOLATE PECAN PIE - REVIEWS

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