Print E-mail Feeds Share

chocolate-pecan pie

If you'd never think to bake a crust from scratch, try this shortbread-cookie base delight.

Photo by Kana Okada November 2007

Unsweetened chocolate takes the edge off the pecan filling.
Nito basket, $25 islandwoods.com

Add this is to disable dropcap in article body text

The Ingredients

1 tbsp. butter, plus 6 tbsp. melted, plus 5 tbsp. melted
1 package (7 oz.) shortbread cookies
3 eggs, lightly beaten
1 cup sugar
¼ tsp. salt
1 cup dark corn syrup
3 oz. unsweetened baking chocolate, coarsely chopped
1 cup pecan halves

Preheat oven to 375°. Grease a 9" pie plate with 1 tablespoon butter. Place the shortbread cookies in a food processor, and pulse until they are fine crumbs. Add 6 tablespoons melted butter, and pulse a few times to combine. Transfer mixture to the pie plate, and press firmly and evenly to form a crust. Place the plate in the freezer for 5 to 10 minutes. Meanwhile, in a large mixing bowl, combine the eggs, sugar, salt, corn syrup, chocolate, 5 tablespoons melted butter and pecans; stir until the mixture is fairly uniform. Take the pie plate out of the freezer, and place on a baking sheet. Pour the mixture into the pie plate, and put in the oven. Bake for 55 minutes, remove and let cool completely before serving.