This pecan tart with a hint of cocoa was inspired by my recent vacation to South Carolina.
I just got back from a trip to my cousin’s wedding in Raleigh and a family vacation in Myrtle Beach. Besides the pralines (MUST learn to make these), I was tempted by all the varieties of pecan pies in each restaurant we visited (bourbon, chocolate chip, caramel, cheesecake….)
I’m visiting dear friends tomorrow afternoon and since I’ve been obsessing over pecan pies I thought I’d better give in and make one tonight to share with them. I really think you’ll love this recipe. The tart pan makes it beautiful and the cocoa makes it so rich and flavorful. Plus it is really easy. Enjoy!
- Refrigerated pie crust (or your own favorite recipe!)
- 4 T. butter
- 2 T. cocoa powder
- 1 c. corn syrup
- 3 eggs
- 1/2 c. dark brown sugar
- 2 T. vanilla
- 2 c. pecans (one cup chopped, one cup halves)
- Preheat oven to 350 degrees
- Lightly grease a 9 inch tart pan with removable bottom. Line the pan with your crust, pressing it into the bottom and sides of pan and pricking the bottom a few times with a fork.
- Melt butter on the stove in a saucepan.
- Turn heat off and add the cocoa and corn syrup.
- Lightly beat the eggs with the sugar and vanilla.
- Stir egg mixture and one cup of chopped nuts into syrup.
- Pour into crust and arrange the remaining pecans over the top.
- Bake on a cookie sheet for 35-40 minutes (until the filling is just set).
- Serve warm (with ice cream, I think!) or at room temperature.
My thoughts: This is a quick dessert and it is SO yummy! I’m laughing a little about how I have to cut a piece out of everything I make (for photography purposes, of course…) and how nothing I bring to share at a dinner ever looks pretty anymore. My friends look at my chopped up dessert, roll their eyes and say– oh yeah….BLOG photos… I hope you enjoy making this recipe. I’ll leave you tonight with a couple of beach photos. Enjoy!