How to Bake a Southern Chocolate Pecan Pie

Years before the colonists arrived on this continent, Native Americans were already harvesting and eating pecan. The word "pecan" is a Native American word which actually referred to the need to use a rock to crack open pecan shells. In fact, the pecan tree is the only nut variety that grows on the North America continent naturally.

It was the French who settled in New Orleans that discovered this ingenious use of the nuts, and later tested by the Native Americans in their recipes. The first recorded pecan pie appeared back in 1925. So that's a little history of the pecan pie for you.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• (For the Topping)
• 1 teaspoon instant coffee
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract
• (For the Pie)
• One 9" unbaked prepared pie shell
• 4 ounces sweet Baker's chocolate
• 3 tablespoons butter or margarine
• 1 teaspoon instant coffee
• 1/3 cup sugar
• 1 cup light corn syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup toasted pecans

1. Melt Baker's chocolate over medium heat in a saucepan then stir in the instant coffee. Remove from heat.

2. In another pan on medium heat, combine the sugar and light corn syrup. Bring to a boil and stir until sugar is dissolved. Preheat oven to 375 degrees F.

3. Reduce heat and boil the sugar mixture for 2 minutes, stirring often.
   Remove from heat and pour the chocolate mixture to the sugar-corn syrup made in Step 2.

4. Lightly beat the eggs and add to the mixture made in Step 3. Stir to blend well. Mix in the pecans and vanilla extract.

5. Pour mixture into prepared 9" pie shell. Bake at 375 degrees F for 50 minutes or until filling is puffed across the top and over the pie rim.

6. Make the topping while the pie is in the oven. In a large bowl, combine the heavy cream, instant coffee powder, sugar and vanilla extract. Whip until soft peak forms. Cover and chill in fridge for at least one hour.

7. Remove from oven cool to room temperature on a wire rack. Top the pie with more pecans if desired.

8. Pour or spread evenly the chilled whipped topping on the pie. Your Southern chocolate pecan pie is ready to serve after slicing.
   
   Yields about 8 servings.

Resources

• Southern Chocolate Pecan Pie
• Tips on Making Southern Chocolate Pecan Pie
• Chef Emeril Lagasse's Southern Chocolate Pecan Pie