Rich Chocolate Pecan Pie

My hubby loves pie. He complains I don’t make them nearly enough. I made him pecan pie for Thanksgiving. He loved it! Here is my recipe for Rich Chocolate Pecan Pie from Emeril Lagasse. 
Prep Time: 15 min                Inactive Prep Time: 30 min
Cook Time: 1 hr                     Level: Intermediate                 Serving: 1 Pie
  • 1 1/2 cups pecan
  • 1 cup semisweet chocolate chips
  • 1 unbaked 9-inch pie shell
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup corn syrup
  • 1/2 tsp vanilla extract
  • pinch salt
  • caramel sauce, for garnish, recipe follows
  • confectioners’ sugar, for garnish
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners’ sugar. 
Carmel Sauce:
  • 3/4 cups sugar
  • 2 tablespoons water
  • 1/2 tsp fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tbs to 1/4 cup whole milk.
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat. Add 2 tbs of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. The sauce will thicken as it cooks. 

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