99 PAULA DEEN’S BEST CAKES & PIES
Basic Piecrust (recipe on page 11)
2 (4-ounce) bars bittersweet
chocolate, chopped
¼ cup heavy whipping cream
4 large eggs
¾ cup light corn syrup
½ cup granulated sugar
½ cup fi rmly packed light
brown sugar
2 tablespoons butter, melted
¼ teaspoon salt
2 cups chopped pecans- Preheat oven to 350°.
- On a lightly fl oured surface, roll
Basic Piecrust into a 12-inch circle.
Transfer to a 9-inch deep-dish pie plate,
pressing into bottom and up sides. Fold
edges under, and crimp as desired. Top
with a piece of parchment paper, letting
ends extend over edges of plate. Add
pie weights.
3. Bake for 8 minutes. Carefully
remove paper and weights. Let cool
completely on a wire rack. Leave
oven on.
4. In a small saucepan, cook chocolate
and cream over medium-low heat,
stirring frequently, until mixture is
melted and smooth. Pour chocolate
mixture into prepared crust. Refrigerate
for 30 minutes.
5. In a medium bowl, whisk together
eggs, corn syrup, sugars, melted butter,
and salt until smooth; stir in pecans.
Spread onto chocolate mixture.
6. Bake until center is set, about 1 hour,
covering with foil halfway through
baking to prevent excess browning,
if necessary. Let cool completely on a
wire rack. Store in an airtight container
for up to 3 days.
Chocolate Pecan Pie
Makes 1 (9-inch) deep-dish pie