Pecans are a popular nut in Georgia. There’s a Georgia Pecan Commission, UGA’s Convention Center has a room called the Pecan Tree Galleria, and downtown Athens is home to a pecan company, evidence that Georgians—and Athenians in particular—are nuts about…pecans. (Though it should be noted that the Commissioner, despite being a diehard Athenian, is no fan of the pecan.)
Chocolate Pecan Pie
from Food and Wine
To save time, we used pre-packaged pie crusts.
1 1/2 cups pecan halves (we didn’t chop them when we made the pie, but probably would if we made the recipe again)
4 tbsps. unsalter butter
6 ounces bittersweet chocolate, chopped
1/2 cup light brown sugar, packed
3 large eggs, beaten lightly
3/4 cup light corn syrup
1 tsp. vanilla extract
pinch of salt
1. Preheat oven to 350 degrees. Line a 9-inch pie pan with the pre-packaged pie crust.
2. Toast pecans by placing on a baking sheet, and placing in the pre-heated oven for about 5 minutes, shaking the pan lightly a few times.
3. Melt butter and chocolate by heating in the microwave in a microwave-safe glass bowl. Stir until smooth.
4. Mix in brown sugar, then eggs, corn syrup, vanilla and salt, and finally, lightly stir in the pecans.
5. Pour filling into pie, and bake for 45-50 minutes, or until center of pie is set.