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“From the cookbook "Big Chocolate Cookbook" by Gertrude Parke. What could be better than chocolate tinged pecan pie??”
READY IN:
50mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the pastry, roll it out, and use it to line a 9" pie pan.
  2. Beat the eggs well, add the sugar, and continue to beat until light and creamy.
  3. Add the melted butter and the chocolate.
  4. Stir in the salt and lemon juice.
  5. Add the pecans and pour the filling into the unbaked pie shell.
  6. Bake in a 375 deg F oven for 30 minutes, or until set.
  7. Serve warm with whipped cream.

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