 | | Directions |
- Either prepare your favorite pie crust recipe or use a store bought pie crust and place it into a 9 inch pie plate. Flute the edges as desired.
- Scatter pecans evenly over the bottom of the crust. Break them into pieces if the pecans are too large.
- In a small bowl, beat the eggs with a fork.
- In a large mixing bowl, cream the butter, sugar and vanilla until light and fluffy.
- Beat in the cocoa and the salt.
- Gradually add in the egg mixture, making sure that they incorporate completely.
- Stir in the corn syrup. The mixture will be thick.
- Pour this mixture slowly over the pecans in the crust.
- If any pecans do not get completely covered, submerge them with a handle of a spoon.
- Let the pie stand for 2-3 minutes. If bubbles rise, pierce them with a toothpick. It's alright if some of the pecans rise to the top.
- Bake in a preheated 400° F. oven for 10 minutes. Then, reduce the heat to 350° F. and bake for 33-37 minutes or until the edges are cracked and risen but the center still slightly jiggles when the pie is shaken gently.
- Do not over bake.
- If the crust begins to brown too much, cover the edges with foil. Don't let the foil hit the filling because it will stick to the foil when you remove it.
- Remove from the oven and cool.
- Serve with sweetened whipped cream or vanilla ice cream.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9 inch pie plate, mixer and large mixing bowl, small mixing bowl
Servings: 10
|  | | Ingredients | | - | | 1 pie crust - prepare your favorite recipe or use a store bought crust |
| - | | 1 1/3 cups pecans |
| - | | 4 eggs - large |
| - | | 1/3 cup unsalted butter |
| - | | 3/4 cup brown sugar - packed |
| - | | 1/4 cup cocoa powder - unsweetened and sifted |
| - | | 1 teaspoon vanilla extract |
| - | | 1 pinch salt |
| - | | 1 cup light corn syrup |
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