Fudgy Chocolate Pecan Pie

By Cafe Delites · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) with the rack in the lowest position. If using raw pie crust, prick the base several times with a fork.
2. While the oven heats, toast the pecans on a baking sheet for 10 minutes. Chop half of them roughly and keep the other half whole for the top.
3. Fill a small pot a third full with water and bring it to a boil over medium-high heat.
4. Reduce the heat to low, set a heat-proof bowl over the pot, add the chocolate and stir until melted.
5. Stir the butter into the chocolate until melted, then mix in the cocoa powder until fully dissolved.
6. Take the bowl off the heat and whisk in the syrup, brown sugar, flour, bourbon (optional), vanilla and salt.
7. Whisk in the eggs until well combined, fold in the chopped pecans, then pour into the pie crust and arrange the whole pecans on top.
8. Bake for 50 to 55 minutes until the centre is just set but still a little jiggly. If the top browns too quickly, loosely cover it with foil.
9. Cool on a wire rack for about 4 hours, then serve warm, or refrigerate overnight to chill.

Summarized from Cafe Delites's video. Watch it for the details.

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