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Rosanne’s Chocolate Pecan Pie

Active Time: 20 minutes • Total Time: 1 hour 5 minutes plus cooling and chilling • Serves: 10

1 refrigerated rolled pie crust
4 Schnucks large eggs
2 Schnucks large egg yolks
1/2 cup packed Schnucks brown sugar
1/2 cup Schnucks granulated sugar
3 tablespoons Schnucks unsalted butter, melted
1 tablespoon Schnucks pure vanilla extract
1/2 teaspoon salt
1-1/2 cups Schnucks light corn syrup
2 cups pecan halves (about 8 ounces), divided
1/2 cup semi-sweet chocolate morsels

1. Preheat oven to 350°F. Place pie crust in 9-1/2-inch deep-dish glass or ceramic pie plate. If desired, crimp edges.

2. In large bowl, with whisk, beat eggs and egg yolks until well beaten. Add sugars and stir until well blended. Add butter, vanilla and salt and stir until well combined. Stir in corn syrup.

3. Set aside 1 cup of unbroken pecans. Chop remaining pecans. Stir chopped pecans and chocolate morsels into filling. Pour filling into prepared crust. Arrange pecan halves in concentric circles on top of pie. Bake 55 to 60 minutes or until filling appears mostly set (center will still jiggle slightly). Cool pie completely on wire rack. Cover pie and refrigerate at least overnight or up to 2 days.

Each serving: about 577 calories, 27 g total fat (8 g saturated), 120 mg cholesterol, 276 mg sodium, 80 g carbohydrate, 3 g fiber, 40 g sugars, 6 g protein

Cook’s Wisdom

If desired, serve with sweetened whipped cream: In large bowl, with mixer at low speed, beat 1 cup whipping cream, 2 tablespoons brown sugar and 2 teaspoons vanilla (or 1 tablespoon whiskey) until mixture begins to thicken. Increase speed and beat just until stiff peaks form. Makes about 2 cups.