Chocolate Pecan Pie w/ homemade whipped cream
By
Annette W.
@greeneyez
1
I would have to say Chocolate Pecan Pie is in the top 3 of my favorite pies. This recipe is to die for. Many say it is rich and you only need a tiny sliver. I say it is perfect and to have a regular slice with plenty of homemade whipped cream. It is rich, it is indulgent, it is heavenly and if you are lucky enough to get a slice where the filling has caramelized to the point of almost turning hard right near the crust, just below a pecan that has caused a small gap so the heat sneaks through and does it's magic, then you are the luckiest person at the table.
Recipe and photo are my own.
Recipe and photo are my own.
Ingredients
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19 inch pie shell
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3 largeeggs, beaten
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1 1/2 cpecan halves
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1 cbrown sugar
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3/4 cdark corn syrup
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1/4 csemi sweet chocolate chips
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1/4 cmilk chocolate chips
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3 Tbspbutter, melted
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2 Tbspflour
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1 tspvanilla
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HOMEMADE WHIPPED CREAM
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2 cheavy whipping cream
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8 Tbsppowdered sugar
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3 tspvanilla
How to Make Chocolate Pecan Pie w/ homemade whipped cream
- Preheat oven to 350°.
- While oven preheats, melt butter in a small sauce pan on the stove or in the microwave. While butter is melting, add beaten eggs to a medium sized bowl.
- Stir in brown sugar, flour, vanilla and corn syrup until combined. Add butter when just melted.
- Mix in pecans and chocolate chips. Stir all together. Pour mixture into unbaked pie shell.
- Place a sheet tray or a piece of foil on bottom rack below where the pie will sit to bake. Place pie on top rack in the center of the oven and bake for 50-60 minutes.
- Shield your pie crust for first 30 minutes or so of baking OR shield your pie crust for at least the second half of baking to avoid crust over browning.
- Let pie cool AT LEAST an hour before cutting. When ready to eat, serve with a HUGE dollop of homemade whipped cream. ENJOY!
- ~~HOMEMADE WHIPPED CREAM~~
Place a metal or glass bowl in the freezer at least 15 minutes prior to making.
With a mixer, beat cream until it begins to thicken. Add powdered sugar. Beat until stiff peaks form. Fold in vanilla.
***TIP*** Using powder sugar instead of regular sugar will keep your cream from separating.
