Rich Chocolate Pecan Pie

I decided to use this as my next pie recipe because it was such a hit last year when I brought it to Thanksgiving Dinner at my in-laws house. Even if you don't like traditional pecan pie you should give it a try. With the flaky crust, warm chocolate chips, and crunchy pecans it's almost like eating a chocolate chip cookie with lots of nuts. Very rich and decadent. I like it best served slightly warm with a big scoop of vanilla ice cream. A word of caution, the crust does brown very quickly so I would check the pie after about 15 minutes and then cover with foil if browning too quickly.

Emeril's Rich Chocolate Pecan Pie

Food Network

Ingredients
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup

1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows (or store bought caramel sauce)
Confectioners' sugar, for garnish
Vanilla Ice Cream for serving, if desired

Directions
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.

Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Posted by: Sallie