Chocolate Pecan Pie
has a soft and gooey filling that is rich with chocolate, pecans, sugar, corn syrup,
butter, and eggs.
Southerners often add a splash of bourbon or rum to the filling
which enhances the slightly bittersweet, almost caramel-like flavor
of the pecans and also counteracts the sweetness of the pie. While
Pecan Pie is probably the South's most famous dessert, its' history
is unclear. What we do know is that recipes started to appear in the
mid 1920s and since this pie often contains Karo syrup, it might
have been developed by a Karo's home economist.
A Chocolate Pecan Pie starts with a short crust pastry, which has a crumbly texture
and wonderful buttery flavor that pairs well with the sweet pecan filling.
The pastry crust doesn't need to be pre baked since the pie is going to be baked in
the lower third of the oven. You will, however, need to watch
for over browning on the edges of the crust, and if this starts to
happen, just cover the edges with a pie shield or a strip of foil.
Pecan Pie is, of course, all about the filling. The chopped pecans used
in the filling are toasted which enhances their flavor and to give the pie
a more decorative look, whole pecan halves can be placed on top of the
filling. This chocolate pecan filling is the same as the recipe for the
Pecan Pie only we added some melted semi sweet
chocolate. The recipe calls for either corn syrp (light or dark) or golden
syrup. Golden Syrup is a British sugarcane syrup that is thick like
molasses, amber colored, with a rich delicate flavor. I find that using
golden syrup, instead of corn syrup, keeps the pecan pie sweet but not
cloyingly so. You can usually find this product in some grocery stores or
else in specialty stores or on the net.
Continue to the Chocolate Pecan Pie recipe page.......
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