Chocolate pecan pie

Holy crap. This is delicious. It's like, pecan pie, but CHOCOLATE. You can't beat that. This was just a side note in the Joy of Cooking after the pecan pie recipe, but it caught my eye. The recipe called for semisweet chocolate, but I didn't have that so I did some finagling and used cocoa powder. This is so good that I ate it for breakfast this morning.



Chocolate pecan pie

From the Joy of Cooking





1 pie crust (I used frozen, but you can make one from scratch pretty easily)

2 c pecans

3 eggs

1 c sugar

1 c corn syrup

5 T melted butter

1/2 c plus 1 T cocoa powder

1 T rum (or 1 t vanilla)

1/2 t salt



Preheat the oven to 375. Toast the pecans for 5-10 minutes. Beat the eggs, sugar, corn syrup, butter, cocoa, rum and salt until completely combined. Sprinkle the nuts over the pie crust, then pour in the chocolate egg mixture. Bake 35-45 minutes, until edges are firm but the center is set but still a little quivery (like Jello). Cool completely before serving. Serve with whipped cream or ice cream or just as is!