Chocolate Pecan Pie

INGREDIENTS

• 1 roll of refrigerated pre-made pie dough (I like Pilsbury)

• 2 Tbsp salted butter

• 4 oz semi-sweet or dark chocolate, coarsely chopped

• 3 eggs lightly beaten, divided

• 1/4 cup dark brown sugar

• 1 cup dark corn syrup

• 1 tsp vanilla

• 1/4 tsp salt

• 1 Tbsp cocoa powder

• 2 cups pecan halves, divided

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease pie pan with butter or non-stick spray.

2. In a sauce pan, melt butter. Remove from heat and stir in chocolate until fully melted and smooth. You can also do this in the microwave. Let cool for a few minutes.

3. Line your pie plate with the refrigerated dough and keep cool in the refrigerator until you are ready to add the filling.

4. Reserve a table spoon of beaten eggs in a separate bowl.

5. Whisk the remaining eggs, corn syrup, brown sugar, vanilla, salt and cocoa powder into the chocolate-butter mixture.

6. Remove pie dough from fridge and brush a thin layer of egg onto the pie dough. This will keep your crust from getting a soggy bottom.

7. Pour 1-1/2 cup of the pecans into the pie pan.

8. Pour filling over the pecans.

9. Use the other 1/2 cup of pecans to make a pretty design on the top of the filling. You can skip this step, but come on, just do it.

10. Lightly cover pie with foil and bake for 30 minutes. Remove foil and bake for another 20-25 minutes. Keep an eye on it to make sure the crust doesn’t burn.

11. Remove from oven and let cool on a wire rack for a few hours or over night.

12. Serve with lots of whipped cream or ice cream.

This is a great make-ahead recipe for your holiday gatherings.