Pecan Chocolate Rum Pie
Pecan pie is metamorphosed into a new luxurious dinner finale with the addition of dark rum and rich chocolate. This chocolaty pecan dessert is poised on the edge of pie glory for it is at once crunch, gooey, chocolaty and aromatic.
Pie Crust (see Methods)
Or 1 Prepared Pie Crust
½ cup Granulated Sugar
½ cup Light Brown Sugar
½ cup Light Karo® Corn Syrup
½ cup Dark Karo® Corn Syrup
3 ounces of Unsalted Butter
3 Large Eggs lightly whisked
2 tablespoons Meyer’s® Dark Rum
¼ teaspoon salt
3 ounces chopped Ghiradhelli ® Semisweet Chocolate
1 cup chopped Pecans
1 ½ cups Pecan Halves
Prepare Pie Crust for a 9 inch pie plate
Preheat oven to 375 degrees for the first 10 minutes of baking
Mix granulated sugar, brown sugar, light corn syrup, dark corn syrup, rum, and eggs and blend until well incorporated.
Mix in chopped chocolates and fold in chopped pecans.
Pour filling into unbaked pie crust.
Arrange additional 1 ½ cups of pecans in concentric circles. If you prefer not to do this, the additional pecans can be gently folded into the mixture and poured in the pie crust.
Place on a lined baking sheet and bake 10 minutes at 375 degrees. Lower temperature to 350 degrees and bake an additional 25 - 35 minutes until mixture is set around the edges and a bit wobbly in the middle.
Pie stays fresh at room temperature covered for 5 days.