Shelly's Recipe

Chocolate Pecan Pie with Coffee Topping

Category: Pie - Nut

CHOCOLATE PECAN PIE

1 (4 oz.) pkg. Baker's German's sweet chocolate
3 tbsp. butter or margarine
1/3 cup sugar
1 cup light corn syrup
3 eggs, slightly beaten
1 tsp. vanilla
1 cup coarsely chopped pecans
1 unbaked 9-inch pie shell
Coffee Topping (optional, recipe follows)

Melt chocolate and butter in small saucepan over very low heat, stirring constantly. Remove from heat.

Bring sugar and corn syrup to boil in separate saucepan over high heat, stirring until sugar is dissolved. Reduce heat and boil gently 2 minutes, stirring occasionally.

Remove from heat and stir in chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell.

Bake at 375 degrees F for 45 to 50 minutes, or until filling is completely puffed across lop. Cool.

Serve garnished with Coffee Topping.

COFFEE TOPPING

1 teaspoon instant coffee
1 teaspoon water
1 cup thawed Cool Whip whipped topping or sweetened whipped cream

Dissolve coffee in 1 teaspoon water. Fold into whipped topping or whipped cream.

Makes 1 (9-inch) pie