Rich Chocolate Pecan Pie
1 1/2 c. pecans
1 c. semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. corn syrup
1/2 tsp. vanilla
Pinch salt
Preheat oven to 375 degrees F. Spread pecan pieces and chocolate chips evenly on bottom of pie shell. In mixing bowl, whisk remaining ingredients together. Pour filling over pecans. Bake for about 1 hour or until filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
CARAMEL SAUCE:
1 c. granulated sugar
1/4 c. water
1 c. heavy cream
In small, heavy-bottomed saucepan, combine sugar and water and bring mixture to a boil, stirring often. Cook, stirring occasionally, until mixture is a deep caramel colour and has consistency of thin syrup, 10 to 15 minutes. Remove from heat. Stir in cream, return saucepan to high heat, and boil sauce until it regains the consistency of thick syrup, about 2 minutes. Cool. Yield: about 3/4 cup
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