Holiday Dessert Bake-off: Angela Koss’ Chocolate Pecan Pie | SteamboatToday.com

Holiday Dessert Bake-off: Angela Koss’ Chocolate Pecan Pie

Angela Koss' Chocolate Pecan Pie

Angela Koss’ Chocolate Pecan Pie

Recipe:

3 large eggs, slightly beaten

1 cup corn syrup

1/2 cup sugar

1/2 cup semi-sweet chocolate chips, melted

2 tablespoons butter

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1 teaspoon vanilla

1/2 cup "secret ingredient"

1 1/2 cups pecans

Directions:

In medium bowl stir eggs, corn syrup, sugar, melted chocolate, vanilla and butter until well blended. Stir in pecans. Pour into pie crust-lined dish.

Bake at 350 degrees for 50 to 60 minutes or until inserted knife comes out clean. Cool on wire rack. Serve with your favorite topping: ice cream, whip cream or a drizzle of Irish whiskey.

The Best Pie Crust Ever, for single shell

1 1/2 cups all-purpose flour

2 tablespoons brown sugar

3/4 cup Crisco

1/2 teaspoon salt

1 large egg

1 teaspoon white vinegar

3 tablespoons milk (whole milk is best)

Directions:

With pastry blender, combine flour, brown sugar, Crisco and salt until mixture resembles coarse meal. In small bowl, mix egg, vinegar and milk; add to flour mixture, mixing only until dough holds together in a ball.

Refrigerate for 1 hour. Roll out on floured pastry cloth. Put into lightly greased 9-inch pie plate. Trim to a 1-inch overhang and flute edges.