Chocolate Pecan Pie

Ingredients

• 1 deep 9-inch crust, or one 10-inch crust
• 2 ounces unsweetened chocolate
• 2 ounces of butter
• 4 large eggs
• ¾ cup sugar
• 1 ¼ cups dark corn syrup
• 1 teaspoon vanilla
• 2 ½ tablespoons dark rum
• 8 ounces pecan halves

• Nutritional Information

  • Nutritional analysis per serving (9 servings)

    609 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 53 grams sugars; 6 grams protein; 96 milligrams cholesterol; 208 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 or 9 servings

Preparation

1. Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
2. Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
3. Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
4. Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.

1 hour 15 minutes