Zutaten für Bittersweet Chocolate Pecan Pie
- Bittersweet Chocolate
- Pie Crusts
- Pecan Halves
- 2 large eggs
- Light Brown Sugar
- ¼ teaspoon salt
- Dark Corn Syrup
- Lightly Sweetened Whipped Cream
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Zubereitung von Bittersweet Chocolate Pecan Pie
- Preheat oven to 375°F (190°C) with rack in the center.
- Melt 6 ounces of bittersweet chocolate (60-70% cacao) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth.
- Remove from heat and let cool slightly.
- Spread the melted chocolate evenly in a 9-inch unbaked pie crust using the back of a spoon. Refrigerate for 15 minutes to set.
- Evenly distribute 1 ½ cups of pecan halves over the set chocolate.
- In a medium bowl, whisk together 2 large eggs, ¾ cup packed light brown sugar, 1 teaspoon pure vanilla extract, and ¼ teaspoon salt.
- Whisk in ¾ cup light corn syrup until well combined.
- Pour the egg mixture evenly over the pecans.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still jiggle slightly.
- Let the pie cool completely on a wire rack to room temperature (at least 2-3 hours). This allows the filling to set properly.
- Serve chilled, optionally with a dollop of whipped cream.
- For reheating, warm in a 350°F (175°C) oven for 10-15 minutes.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
72g
Fat
19g
Carbs
15g
