{"id":314,"date":"2011-12-23T05:00:45","date_gmt":"2011-12-23T12:00:45","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=314"},"modified":"2019-07-08T15:15:37","modified_gmt":"2019-07-08T22:15:37","slug":"chocolate-pecan-pie","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/chocolate-pecan-pie\/","title":{"rendered":"Chocolate Pecan Pie"},"content":{"rendered":"

\"chocolate<\/p>\n

Clearly, I love pecans. Their rich, buttery flavor is perfect! In the last month I've posted pecan cupcakes <\/a>, cookies<\/a>, more cookies<\/a>, and pancakes<\/a> - so why not follow up with a pie?! I'm a bit picky about my pecan pies: they cannot be too gooey. There is little more disappointing than biting into a pecan pie and discovering you only have a little sliver of nut and a big mouthful of corn syrup. Gross. This pie, however, is not gross (Would I do that to you? Come on.).<\/p>\n

Please excuse the pie crust deformity - there were some issues (including one dropping of the pie).<\/p>\n

This pie has a thicker texture than the typical gooey pecan pie, giving it a body and flavor you really can't stop eating. The chocolate is sweet enough to be delicious, but not sweet enough to overpower the pecans - resulting in a perfect blend of chocolate and pecan. The cr\u00e8me de cacao gives the pie a little kick, but is totally optional if you don't like a boozy tinge in your desserts.<\/p>\nPrint<\/a><\/span>

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