Brownie Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 2 ounces bittersweet chocolate
- 2 tablespoons unsalted butter
- 3 eggs
- 1/2 cup sugar
- 3/4 cup dark corn syrup
- 1 cup chopped pecans
- Preheat the oven to 375F.
- Line a 9-inch pie plate with the rolled-out crust.
- For a crispier crust, consider parbaking.
- Melt the chocolate and butter in a double boiler.
- Separately, cream the eggs and sugar with an electric mixer on medium speed until light in color.
- Add the corn syrup and the melted chocolate mixture and continue mixing until thoroughly combined.
- Spread the pecans in the crust in an even layer, then pour the filling over them.
- Bake for 45 minutes for a really gooey center or 55 to 60 minutes for a firmer filling.
- At 45 minutes, a toothpick inserted 1 inch from the edge will come out clean, but the center will still wobble a bit when the pan is jiggled.
- At 55 minutes, the center will be set.
- The filling will puff up as it bakes and will deflate as it cools.
- Cool on a wire rack for at least 1 hour before slicing.
- Serve slightly warm or at room temperature.
pie pastry, bittersweet chocolate, unsalted butter, eggs, sugar, corn syrup, pecans
Taken from www.epicurious.com/recipes/food/views/brownie-pie-390113 (may not work)