• Jessica Brown

CHOCOLATE PECAN (or hazelnut) PIE


I read that pecan pie was one of Martin Luther King Jr's favorite foods so I thought it was appropriate for the day that honors his legacy. In the search for a really good pecan pie I came across this recipe, which IS a really good pecan pie, but would be a really, really good hazelnut pie. I'm going to try it out sometime in the future, but if you get to it before I do I want to hear if my prediction is correct! The search for the perfect pecan (and only pecan) pie continues so I'll have to try out more recipes. I'm not sad about it.


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Lil' Luna

INGREDIENTS:


½ cup Butter, melted

1 cup Semi-Sweet Chocolate

½ cup Sugar

½ cup Brown Sugar

¼ teaspoon Salt

4 Eggs

1 teaspoon Vanilla Extract

1 cup Pecans, chopped

1 pre-made Pie Crust

¼ cup whole Pecans for decoration (optional)

DIRECTIONS:


Preheat oven to 325 degrees.


Melt ½ cup Butter and 1 cup Chocolate in microwave, stirring every 30 seconds until melted and smooth.


Whisk in ½ cup Sugar, ½ cup Brown Sugar and ¼ tsp Salt until well combined. Add 1 Egg and 1 tsp Vanilla Extract and whisk until combined. Continue adding Eggs 1 at a time, whisking between each until remaining 3 are combined and smooth. Stir in 1 cup chopped Pecans. Pour mixture into Pie Crust.


Optional topping, decorate top with 1/4 cup whole Pecans.


Bake at 325 degrees for 45 - 50 minutes or until top is cracked and center is no longer jiggly. Cool for several hours. The pie will set as it cools.

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