Chocolate Pecan Pie recipe from 1960

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I found this Chocolate Pecan Pie recipe in the weekend magazine insert for a newspaper dated March 5th, 1960.


INGREDIENTS

  • 1 unbaked 9-inch pie crust
  • 3 eggs, beaten
  • ¾ cup brown sugar (150g)
  • ¼ teaspoon salt
  • 1 cup light corn syrup
  • 1 cup pecan halves (100g)
  • 2 oz. unsweetened chocolate, melted (57g)
  • 1 teaspoon vanilla extract

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 425°F/220°C

  1. Line a 9-inch pie plate with pastry.
  2. Melt chocolate and set aside to cool slightly.
  3. In a large bowl, beat eggs until light in colour.
  4. Add sugar and salt and mix until well combined.
  5. Stir in the syrup, pecans, melted chocolate, and vanilla extract.
  6. Pour into the pie crust.
  7. Bake in a preheated oven at 425°F/220°C for 10 minutes, then reduce the temperature to 325°F/160°C for 40-50 minutes, or until the filling is set and pastry is brown.
  8. Fully cool before serving.

Enjoy!


Original newspaper clipping:


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