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Categories:
pie crust semi-sweet chocolate brown sugar light corn syrup unsalted butter eggs vanilla pecan halves
Viewed: 124 - Published at: 3 years agoIngredients
- 1 recipe Pie Crust (recipe follows)
- 3 1/2 oz. semi-sweet chocolate, chopped
- 3/4 c. firmly packed brown sugar
- 3/4 c. light corn syrup
- 2 Tbsp. unsalted butter, cut into bits
- 4 large eggs
- 1 tsp. vanilla
- 1 2/3 c. pecan halves
Method
- Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
- Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
- Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
