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Chocolate Pecan Pie

No dessert seems more opulent than Southern pecan pie, generously topped with whipped cream. This version does not disappoint, with plenty of pecans to provide the buttery richness.

Ingredients

Serves: Prep:  20min |Cook: 45min |Total: 1hr 20min
              

Directions

1.
Pie Crust: To make a single 9" basic pie crust; in a large bowl, combine the flour and salt. Cut in the butter and vegetable shortening until the mixture resembles coarse crumbs. Sprinkle 2 to 5 tablespoons ice water over the crumbs and toss with a fork until the dough holds together. Gather the mixture into a ball and press into a thick disk. Cover and refrigerate for 15 to 30 minutes before rolling out.
2.
Pie: Preheat the oven to 375°F. Roll the pie dough out to a 13" circle. Place the dough in a 9" pie plate. Firmly press the dough against the bottom and sides of the pan. Fold the edges under and crimp the crust. Chop 1 cup of the pecan halves and place in the bottom of the crust. Reserve the remaining 1/2 cup pecan halves.
3.
In a medium bowl, with an electric mixer on medium speed, beat the butter, brown sugar, and corn syrup until well-blended. Beat in the eggs and cornstarch. While beating, slowly drizzle in the chocolate and beat until blended. Beat in the bourbon. Place over the pecans in the pie crust. Carefully arrange the remaining 1/2 cup pecan halves over the pie, pressing them gently with a fork to coat with filling.
4.
Bake for 45 minutes, or until a knife inserted near the center comes out clean. Cool on a rack.

Nutritional Facts per serving

CALORIES 445.4 CAL

FAT 24.4 G

SATURATED FAT 7.3 G

CHOLESTEROL 73.5 MG

SODIUM 157.7 MG

CARBOHYDRATES 56.4 G

TOTAL SUGARS 27.1 G

DIETARY FIBER 2.2 G

PROTEIN 4.7 G
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