What's sweeter than a warm pie in the summertime? Leave your guests breathless with this chocolate pecan pie recipe, courtesy of The New York Times.
11/2 cups pecan halves
6 tablespoons unsalted butter
2 oz. bittersweet chocolate, chopped
3/4 cup dark corn syrup
4 large eggs
1/2 cup packed light brown sugar
1 tablespoon unsweetened cocoa power
2 tablespoons boubon
1/4 teaspoon fine sea salt
pre-made pie crust
1. In a 350 degree oven, spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
2. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
3. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
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