Tuesday, January 18, 2011

Black Forest Brownie Pecan Pie

Yes, I said it. And I made it. And just like it says in the Bible, it was good.

I found the recipe in some random place like a coupon flyer or something. But the name caught my eye and the thought of chocolate, cherries, and whipped cream together just seemed too good to pass up. I made it for our Christmas dinner and over the weekend, I think I ate half of it by myself. That probably didn’t help the 7 pound weight gain last month.

On the stove, stir together corn syrup, sugar and salt. Heat to boiling for a couple minutes and remove from heat.


Mix in chocolate and butter until melted and smooth. (You’re supposed to use Baker’s chocolate, but I used an equal amount of chocolate chips instead.) Cool 5 minutes.


Beat your eggs in a separate bowl, then temper them by adding just a little chocolate at a time until the eggs are warmed up.


Then pour the rest of the chocolate in and stir until combined.


Add pecans and vanilla and mix well.


Pour into pie crust. The recipe calls for using a graham cracker crust, which I used. But I didn’t care for the way it turned out – it got kinda tough after baking. Next time (and there will be a next time), I’ll use a regular pie crust instead.



Apparently, I forgot to take a photo of the whole baked pie. I was too eager to cut into it, probably. Here it is with cherries and whipped cream on top. Yum!


It’s chocolaty, nutty, cherry and whipped cream goodness on a plate.

Ya’ll should try this. Really.

Black Forest Brownie Pecan Pie

1 cup Karo syrup (light or dark)

½ cup sugar

1/8 tsp salt

4 oz semi-sweet baking chocolate, broken into pieces (I used 4 oz semi sweet chocolate chips)

3 Tbsp butter

4 eggs, slightly beaten

1 tsp vanilla

1 cup coarsely chopped pecans

1 graham cracker pie crust (2 extra-serving size) (The crust baked really hard. I’ll just use a regular crust next time.)

1 can cherry pie filling

Whipped topping

Combine corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes, remove from heat.

Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.

Pour chocolate mixture slowly over eggs, stirring constantly (or temper). Add vanilla and pecans; mix well. Place pie crust on a baking sheet for stability, pour mixture into crust.

Bake at 350 for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hr.

To serve, top each slice of pie with cherry pie filling and whipped topping.

Ya’ll enjoy!

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1 comment:

  1. Yum-O! That will definitely be made in the coming days. Last night I made your infamous chicken pot pie and it did not disappoint at all. Being 7 months preggo, I would love for you to share any other recipes that you have that freeze well. I have the enchiladas on my list for next week (1 for now and 1 to freeze.) I doubt it makes it until the baby comes, but I start back to school in Feb. so will use it then.... and then make more before end of March /beg. of April. haha Enough blabbing....