Chocolate Pecan Lattice Tart
Cool: 10 Minutes
- 1/3 cup(s) semi-sweet chocolate chips
- 1 tablespoon(s) butter
- 3/4 cup(s) brown sugar packed
- 3/4 cup(s) pecan halves finely chopped
- 1 egg
- 2 tablespoon(s) light corn syrup
- 1 teaspoon(s) vanilla
- 1 package(s) (15 oz) refrigerated pie crusts soften as directed
- Cool whip or vanilla ice cream if desired
- 1. Preheat oven to 375°F.
- 2. Combine chocolate chips and butter in pot. Over low-heat stir until melted and smooth. Remove from heat.
- 3. Add chopped pecans, brown sugar, egg(s), corn syrup, and vanilla to the melted chocolate. Set aside.
- 4. Unroll half of the pie crust onto a lightly flowered baking sheet and roll out.
- 5. Unroll the other half of the pie crust. Gently fold in half and cut into 12 strips (approximately 3/4 inches wide).
- 6. Spoon chocolate/pecan mixture onto the center of the rolled out dough and spread in an even 10 inch circle, leaving about 1 inch of dough on the outside.
- 7. Carefully twist half of the pie crust strips and place over filling in diagonal rows. Twist remaining strips in the opposite direction, creating a lattice effect. Firmly press the ends of the strips onto the edge of the crust. Fold edge of crust over the ends of the strips, pinching the edges to seal.
- 8. Bake 28-30 minutes or until crust is golden brown.
- 9. Remove from oven and allow to cool for 10 minutes. Cut and serve!
- Nutrition: 300 calories per serving, 17g fat, 37g carbohydrates, 3g protein
This recipe is a personal recipe added by CookWithKristy and has not been tested or endorsed by MyRecipes.
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Chocolate Pecan Lattice Tart Recipe at a Glance
- COURSE: Desserts