Gourmet Goodies

Preheat oven to 325 degrees.

Pull pie crust out of freezer to slightly thaw. MAKE SURE IT HAS NO CRACKS!!

Warm the Belgian Chocolate Sauce in the microwave just enough to make it easy to spread, about 10 - 15 seconds. Gently spread the Chocolate Sauce across the bottom of the pie crust. It is easier to do this while the crust is still a bit frozen.

In a medium size mixing bowl, add eggs, pecan pieces, light and dark corn syrups, sugar, melted butter and vanilla. Fold all ingredients together with a spatula. Do not use a whisk because you don't want air bubbles in it.

Pour the filling mixture into the chocolate lined pie crust and place it on a foil lined cookie sheet. (Line the sheet with foil because the pie will overflow a little and it is a very sticky mess to try and clean up). BELIEVE ME!

Bake the pie at 325 degrees for 1 hour and 15 minutes. If using a convection oven, bake for about 1 hour.

HINT: The top of the pie should be very dark brown (almost burnt looking but don't worry)

TIPS FOR A PERFECT PIECE OF PIE:
Cool the pie for 30 minutes or until cool to the touch. Place a large plate over the top of the pie and gently flip it over. Very gently, remove the pie tin from the pie. It should come off clean and the bottom of the pie should be a nice golden brown. If parts of the crust are stuck to the tin, use a small knife to remove them and mold it back onto the pie. (If you do have to repair the crust, let it cool the rest of the way upside down in the fridge. Then you can put it back into the tin and store it for up to a week in the fridge.

To serve the pie, pop the cooled pie out of the tin and place it on a cutting board. Using a serrated knife, set the tip of the knife to the cutting board and drag it through the pie. Do not slice straight down into the pie because the pecans will smash down and make it look messy. Rinse the knife with hot water between every cut. This will give you a very professional looking piece of pie.

Serving suggestions: Warm each piece of pie and top it with Vanilla, Praline Pecan or Butter Pecan Ice Cream then drizzle the Vanilla Caramel with Chardonnay over the whole thing, top with a dollop of whipped cream and sprinkle some chocolate shavings on top. WOW!!!

NOTE: If you make more than one pie at a time, use a separate bowl for each pie. Do not double the recipe and mix it in one bowl or you will have one pie full of pecans and one full of syrup.