Recipe information
Yield
serves 6-8
Ingredients
1/2 cup (1 stick) butter
2 squares (2 ounces) semisweet chocolate
2 eggs, well beaten
1/2 cup sugar
1/2 cup light corn syrup
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped or whole pecans (depending on your preference)
One 9-inch unbaked pie crust
Preparation
Preheat the oven to 325 degrees. Melt the butter and chocolate in a double boiler over hot water. Pour this into a bowl and add the beaten eggs, then stir in the sugar, corn syrup, flour, vanilla, and salt. Fold in the pecans. Pour the filling into the crust and bake for about 30 minutes. Watch carefully and do not take the pie out of the oven until the top looks dry. You can make up to 4 pies at one time. They freeze beautifully. Serve with whipped cream or vanilla ice cream on top, if you like.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
