Recipes Included On This Page Triple Chocolate Chunk Pecan Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Triple Chocolate Chunk Pecan Pie Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 9 inch baked pie shells 9 tablespoons unsalted butter -- cut into 1-inch pieces 2 1/4 cups packed dark brown sugar 1 1/2 teaspoons salt 6 large eggs 1 1/2 cups light corn syrup 3 teaspoons vanilla extract 3 cups pecans -- toasted, chopped 6 ounces semisweet chocolate -- cut into 1/4-inch pieces 6 ounces milk chocolate -- cut into 1/4-inch pieces 6 ounces white chocolate -- cut into 1/4-inch pieces 1. Adjust oven rack to center position; heat oven to 275F. Place pie shells in oven if not already warm. 2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat, stir in pecans. 3. Pour mixture into warm shells. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon. 4. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream. NOTES. If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250F oven for about twenty minutes. Made by Doris on November 26, 2008. One of the holiday desserts our daughter always requests is a Triple Chocolate Chunk Pecan Pie that Doris makes. She made two of them yesterday and, as usual, they were great -- very rich, though. We have found that the original recipe for this dessert does not really fill the crust the way it should. This is the recipe she uses for 2 nicely filled pies. Contributed to the FareShare Gazette by Art; 29 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 584 Calories; 32g Fat (46.6% calories from fat); 6g Protein; 77g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 288mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Fat; 5 Other Carbohydrates.

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