Recipe By :
Serving Size : Preparation Time :
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Baked pie shell (9")
3 tb Unsalted butter -- cut 1"
3/4 c Dark brown sugar -- packed
1/2 ts Salt
2 lg Eggs
1/2 c Light corn syrup
1 ts Vanilla extract
1 c Pecans (4 oz) -- toasted and
- chopped into small pieces
2 oz Semisweet chocolate -- cut 1/4"
2 oz Milk chocolate -- cut 1/4"
2 oz White chocolate -- cut 1/4"
Adjust oven rack to center position, and heat oven to 275°F. Place
pie shell in oven if not already warm.
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 130°F. Remove
from heat, stir in pecans.
Pour mixture into warm shell. Scatter chocolate pieces over pecan
mixture. Gently press them into the filling with the back of a wooden
spoon.
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 250°F oven for about 20 minutes.
