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CHOCOLATE GANACHE PECAN PIE
1 cup light Karo corn syrup
2/3 cup granulated sugar
3 eggs slightly beaten
3 Tbsp butter, melted
1 1/2 tsp real vanilla extract
1 1/2 cups coarsely chopped Texas pecans
1 (9-inch) unbaked (preferably homemade) piecrust
Preheat oven to 350F.
In large bowl stir Karo corn syrup, sugar, eggs, butter and vanilla until mixed well. Stir in pecans. Pour into piecrust.
Bake 50 minutes. Pie is done when inserted knife comes out clean. Allow pie to cool until just warm.
Top with prepared chocolate ganache.
CHOCOLATE GANACHE:
2/3 cup whipping cream
1 Tbsp unsalted butter, cubed
6 oz semi-sweet chocolate chips or semi-sweet Bakers Chocolate
Heat whipping cream in saucepan until hot, but not boiling. Stir in chocolate and butter until melted. Spread over pie.
From: Debra C. Anderson
Source: Texas Pecan Board
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