Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 1/2 cup butter
- 2 (1-oz.) unsweetened chocolate baking squares
- 1 (5-oz.) can evaporated milk (2/3 cup)
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves and pieces
- 2/3 cup firmly packed light brown sugar
- 1 tablespoon light corn syrup
Total: 2 Hours, 5 Minutes
- 1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
- 2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.
- 3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
- 4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).