Salted-Chocolate Pecan Pie
Ingredients
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
2 teaspoon flour, divided
3 eggs
1 cup light corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup PLANTERS Pecan Halves
2 ounces BAKER’S Semi-Sweet Chocolate, coarsely chopped
1/2 teaspoon sea salt
Directions
HEAT oven to 400ºF.
UNROLL pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press firmly onto bottom and up side of 9-inch pie plate; flute edge.
WHISK next 5 ingredients until blended. Stir in nuts; pour into crust. Sprinkle with chocolate.
BAKE 15 min. Reduce oven temperature to 350ºF. Continue baking 30 to 35 min. or until top is puffed and lightly browned. Cool completely, sprinkling with salt after 15 min.
Kraft Kitchens Tips
Size-Wise
This classic pie is made unique with a salted chocolate variation that can be enjoyed on occasion.
Shortcut
Prepare using 1 frozen deep-dish pie crust (9 inch).
Substitute
Prepare using BAKER’S White Chocolate.
Credit: Photo and recipe property of © 2013 Kraft Foods. All rights reserved.
This is beautiful! Well done. 🙂
I had my own kitchen disaster with my pecan pie, and am taking suggestions on what to do better the next time around. It’d be great to hear your tips!
http://helloscarlettblog.com/2014/02/06/the-not-so-simple-but-very-beautiful-pecan-pie/
Emory