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Sunday, February 12, 2012

Chocolate Pecan Chess Pie

This is a picture of the last remaining piece of two pies, so please forgive it's scraggiliness, but let it's small size stand as evidence of it's deliciousness. 

This is an awesome and easy pie recipe to go with the pie crust I shared a little while back. It's basically like a really really fudgy brownie in a very flaky pie crust. What's not to love?

Chocolate Pecan Chess Pie
Adapted from epicurious

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
2 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 9-inch pie crust

Place a baking sheet in the oven and preheat to 325°F.  If you desire a more well done pie crust, you can blind bake it for 10-15 minutes according to the directions in my pie crust post. (I blind baked this one). In a small saucepan over low heat, stir the butter and chocolate together until smooth. Remove the pan from heat and cool for about 10 minutes. Meanwhile, in a medium bowl, whisk the sugar and eggs together. Add the chocolate/butter mixture until combined. Then add the maple syrup, vanilla, cinnamon, and salt. After that is all combined, add the pecans. Pour the filling into the pie crust and set on the baking sheet in the oven. Bake for about 30 minutes. The pie is done when the filling edges are puffy and slightly cracked, but the center is just set. Cool completely on a cooling rack. 

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