Dark Chocolate Pecan Pie
Pecans are complemented exquisitely by HERSHEY’S SPECIAL DARK Chocolate Chips in this mouth-watering pecan pie recipe. It makes a great after dinner dessert!
Ingredients
- 1 unbaked 9-inch pie crust
- 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
- 1-1/2 cups pecan halves or pieces
- 1 tablespoon all-purpose flour
- 1/4 cup butter (1/2 stick) , softened
- 1/3 cup packed light brown sugar
- 3 eggs
- 1/3 cup dark corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions
- 1. Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
- 2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.
- 3. Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in pecan mixture. Pour mixture into baked pie crust.
- 4. Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. Makes 8 servings.
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