Chocolate Lattice Pecan Pie
Chocolate and pecan pie....the perfect combination!
Prep Time: 15 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings
1 cup semi-sweet chocolate chips, divided
1 (9-inch) unbaked OR frozen*** deep-dish pie crust
1 cup Karo® Light Corn Syrup
2 egg yolks
1 cup sugar
1/4 cup butter OR margarine, melted
1/4 cup heavy cream
1/4 cup strong coffee, cooled
1/8 teaspoon sea salt
1 teaspoon pure vanilla extract
1-1/2 cups (6 ounces) pecans
1/2 cup ground pecans
Preheat oven to 350°F.
Set aside 1/4 cup chocolate chips for lattice after pie is baked. Sprinkle remaining chocolate chips in the bottom of the pie crust; set aside.
Mix corn syrup, eggs, egg yolks, sugar, butter, cream, coffee, sea salt and vanilla using a spoon. Stir in pecans.
Pour filling into pie crust. ***To use prepared FROZEN pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on wire rack before serving. When pie has cooled, melt reserved chocolate chips and drizzle in a lattice pattern over the top of the pie.
Recipe Tips: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.