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Pat-NoCal

Rec: Chocolate Pecan Chess Pie

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Joined: Dec 9, 2005

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Posted to Thread #16422 at 3:58 pm on Oct 11, 2009

Chocolate Pecan Chess Pie

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tablespoon bourbon
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped pecans
1 purchased frozen 9-inch pie crust
Whipped cream

Preheat oven to 325̊F. Place baking sheet in oven. Stir butter and chocolate in
heavy small saucepan over low heat until melted and smooth. Remove from
heat; cool 10 minutes.

Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture,
then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling
into crust.

Place pie on baking sheet in oven. Bake until edges of filling puff and begin to
crack and center is just set, about 30 minutes. Transfer pie to rack and cool
completely. Serve with whipped cream. Serves 8.
Source: 12/97 Bon Appetit http://www.epicurious.com/recipes/food/4504

Pat's notes: I served this when it was still slightly warm and it was pretty good with vanilla ice cream. Chilled the pie overnight and it was GREAT served chilled...no ice cream or whipped cream was necessary. Next time I would just serve it chilled.

Link: http://www.epicurious.com/recipes/food/views/Chocolate-Pecan-Chess-Pie-4504


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