By Request
By Catherine Kekoa Enomoto
Wednesday, June 5, 1996
Chocolate pumps up this pecan pie
THE most famous pecan dessert is the lusciously rich Southern pecan pie, invariably dolloped with whipped cream. Here is a dark and gooey variation created by Debbie Morikawa, executive director of the Institute for Human Services.
One might describe the tart as messy looking, although "It's so ono, I have to have this recipe," said requester Lynn Cook. She and Michelle Ramos asked for the formula.
Home cooks probably can substitute macadamias or other favorite nuts for the pecans, since Morikawa said she adapted the recipe from one for bourbon pie calling for walnuts.
Debbie Morikawa's
'You Can't Put Your Fork Down'
Chocolate Pecan Pie
1 Mrs. Smith's frozen prepared 9-inch regular pie crust
1-1/4 cups pecans
Filling:
3 eggs, beaten well
1 cup dark Karo corn syrup
2/3 cup sugar
1/3 cup melted butter or margarine
3/4 cup semisweet chocolate chips, or more to taste
Combine all filling ingredients. Add nuts. Pour into pie crust and bake at 350 degrees for 1 hour or until pie filling "rises like a dome ... It comes out runny."
Note: The more chips one adds, the more runny the filling gets, which is not necessarily bad. Makes 8 servings.
Approximate nutritional analysis per serving (made with butter): 560 calories, 32 grams total fat, 10 grams saturated fat, 100 milligrams cholesterol, 270 milligrams sodium. Made with margarine (same except for): 7 grams saturated fat, 80 milligrams cholesterol, 280 milligrams sodium.*
Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.
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