Honey-Crunch Chocolate-Pecan Pie
- Preheat oven to 350 degrees F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, unsweetened chocolate product, melted butter, bourbon, vanilla, and salt. Mix well. Stir in chopped pecans and chocolate pieces.
- Pour filling into pastry shell. Bake for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven and bake about 10 minutes more or until topping is bubbly.
From the Test Kitchen
For the pastry shell, prepare your favorite piecrust recipe or use 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep-dish pastry shell; there is too much filling for a shallow frozen pastry shell.)
- In a small saucepan combine brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in pecan halves.
Nutrition Facts (Honey-Crunch Chocolate-Pecan Pie)
- Per serving:
- 668 kcal cal.,
- 43 g fat
- (13 g sat. fat,
- 7 g polyunsaturated fat,
- 16 g monounsatured fat),
- 127 mg chol.,
- 360 mg sodium,
- 72 g carb.,
- 5 g fiber,
- 42 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet