1 Deerfields gluten-free pie crust
Blind bake chilled pie crust at 350 degrees for 7 minutes. Let cool.
Filling:
10 oz premium dark chocolate, minimum 60%
cocoa solids, chopped
2 oz butter, melted and cooled
8 oz (1 1/2 cups) brown sugar
9 oz heavy cream
3 large eggs, beaten
1 tsp. vanilla
12 oz pecan halves, roughly chopped in half again
Melt chocolate over a double boiler of barely simmering water. Mix together brown sugar, heavy cream, eggs, butter and vanilla. Stir in melted chocolate. Add pecans. Pour into the par baked pie shell. Bake at 325 degrees for 45 minutes. Check pie crust at 30 minutes and cover with foil if browning too much.
Note: Deerfields will be offering Chocolate Pecan Pie for the holidays (special order only). Call customer service at 847.520.0068 ext 4 to reserve your pie. For home bakers, Deerfield, Buffalo Grove and Schaumburg stores will be selling frozen gluten-free pie shells.
