HAWAIIAN VINTAGE & CHOCOLATE PECAN PIE

Yield: 8 servings

• One 9-inch prepared pie shell
• 1 cup chopped Hawaiian Vintage Chocolate
• 5 whole eggs
• 1 cup & 1 Tbs. sugar, in all 1 & 1/2 cup light karo syrup
• 1 Tbs. molasses 1 tsp. cinnamon
• 1 Tbs. & 1 tsp. vanilla, in all 2 cups roasted pecan pieces
• 1 cup melted chocolate
• 1/3 cup heavy cream

Preheat the oven to 350°F. Lay the chocolate pieces
on the bottom of the pie shell. In a mixing bowl, whisk the
whole eggs, 1 cup sugar, light karo syrup, molasses, cinnamon
and 1 tablespoon vanilla together. Whisk until incorporated.
Pour the mixture over the chocolate pieces. Top the filling with
the pecan pieces. Bake for 30-45 minutes or until the center is
firm to the touch. For the ganache: In a double boiler, slightly
heat the melted chocolate. Remove from the heat and whisk in
the cream. Remove the pie from the oven and allow to cool to
room temperature. Spread the ganache over the top of the pie
and allow to set for 10 minutes under refrigeration. Garnish
the pie with whipped cream.

Recipe from "Emeril's New New Orleans Cooking"
Reproduced by permission from William Morrow & Company Inc.
Copyright © 1993 by Emeril Lagasse