1 9 inch baked pie shell;
-(recipe follows)
3 tb Unsalted butter; cut into
-1-inch
Pieces
3/4 c Packed dark brown sugar
1/2 ts Salt
2 lg Eggs
1/2 c Light corn syrup
1 ts Vanilla extract
1 c Pecans (4 ounces)
— toasted and chopped into
-small pieces
2 oz Semisweet chocolate; cut
-into 1/4-inch
Pieces
2 oz Milk chocolate; cut into
-1/4-inch
Pieces
2 oz White chocolate; cut into
-1/4-inch
Pieces
1. Adjust oven rack to center position, and heat oven to 275 degrees. Place
pie shell in oven if not already warm.
2. 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 degrees. Remove from heat, stir in pecans.
3. Pour mixture into warm shell. Scatter chocolate pieces over pecan
mixture. Gently press them into the filling with the back of a wooden
spoon.
4. 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-degree oven for
: about twenty minutes.
Yields
1 Servings
