Martha Stewart Chocolate Pecan Pie Our Thanksgiving Favorite

In the South, I grew up with wonderful homemade Pecan Pies that my Mother and Grandmother used to make. Then they taught my sisters and me. So we love them. When Boulder Mountain Man and I got married, we realized that we loved Chocolate too much to leave it out of Thanksgiving.

Enter Martha Stewart's Chocolate Pecan Pie! :) Yes! It has been a tradition since.

We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.

Prep: 15 minutes
Total: 1 hour 15 minutes, plus cooling

Ingredients

Serves 10

• 4 ounces semisweet chocolate, finely chopped
• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
• 1 cup pecans

Directions

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

This recipe is published as part of the "Tasty Tuesday" . Check it out for more amazing recipes to help you through your Thanksgiving and Christmas baking and entertaining!

What is your favorite Thanksgiving Pie?! :)

Warmly, Carolina Mama

Warmly, Carolina Mama