Found in SL Dec 2024 issue here
2 (1/2-oz.) squares unsweetened chocolate
2 Tbsp. butter or margarine
3 large eggs
1/2 cup sugar
3/4 cup dark corn syrup
3/4 cup pecan halves
1 (9-inch) frozen piecrust
Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Beat together eggs, sugar, chocolate mixture, and corn syrup. Mix in pecan halves. Pour into piecrust. Bake at 375°F until just set, 40 to 50 minutes.
2 Tbsp. butter or margarine
3 large eggs
1/2 cup sugar
3/4 cup dark corn syrup
3/4 cup pecan halves
1 (9-inch) frozen piecrust
Melt chocolate and butter together in a saucepan over low heat, stirring until smooth. Beat together eggs, sugar, chocolate mixture, and corn syrup. Mix in pecan halves. Pour into piecrust. Bake at 375°F until just set, 40 to 50 minutes.
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