The Best Chocolate

Pecan Pie

This is the Best Chocolate Pecan Pie you will ever eat! The rich chocolate filling, buttery pecans, and flaky crust will make this pie the star of your dessert table. 

It’s won pie baking contests and has been perfected by our family over the years. It’s a showstopper during the holidays!

Ingredients:

- Kenneth L Brotzel

- grapeseed oil - unsweetened plain rice milk - apple cider vinegar - coarse-grind cornmeal - all-purpose gluten-free flour - sodium-free baking powder - sea salt - cumin - nutmeg - guar gum - black pepper - vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. 2. Prepare a double boiler fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.

3. In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.

4. Pour the chopped pecans into the pie shell. Spread them evenly in the shell.

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