1 unbaked pastry for the pie 1/2 cup butter 1 cup semisweet or unsweetened chocolate, coarsely grated (I used a combination of both) 4 whole eggs, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 teaspoon salt 1 teaspoon essence of vanilla 1 cup almonds, coarsely chopped 1/2 cup optional whole hazelnuts for garnish  


Step - 1

325°F preheated oven.  

Step - 2

Stir the chocolate and butter in the microwave for 30 seconds at half power, until smooth.  

Whisk in the brown sugar, sugar, and salt until a smooth consistency is achieved. Whisk in the eggs and vanilla extract until smooth.  

Step - 3

Roll the pie dough into a 9-inch diameter dish. The minced pecans should be spread across the pie crust's base. Spread the contents on top. Garnish the pie, if preferred, with whole pecans.  

Step - 4

Bake for 60 to 70 minutes, or until the center of the pie is no longer jiggly and the top has cracked.  

Step - 5

Chill for an extended period of time. The pie will solidify as it cools.  

Step - 6

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