Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Chocolate Pecan Pie
2013-12-10
https://www.metro.ca/userfiles/image/recipes/tatre-chocolat-et-pacane-7381.jpg
PT15M
PT1H00M
PT1H15M
Preheat oven to 350°F (180°C).Position rack in the bottom third of the oven.Melt chocolate in the top of a double boiler over water that is barely simmering. Stir constantly.Whisk together sugar, corn syrup, eggs, chocolate, butter, vanilla and salt.Add chopped pecans and pour into the unbaked pie shell.Arrange the pecan halves artfully on top of the filling.Bake in preheated oven for 50-60 minutes.The center may still seem under-set.Transfer to a wire rack to cool.Cut into wedges and serve with a generous dollop of whipped cream.
8
Tenderflake
0
0
0
0
1 Tenderflake frozen deep dish pie shell, defrosted
2 oz (57 g) unsweetened chocolate, finely chopped
1 cup (250 mL) sugar
2/3 cup (150 mL) light corn syrup
2 large eggs
1 Tbsp. (15 mL) unsalted butter, melted
1/2 tsp. (2 ml) vanilla extract
1/4 tsp. (1 ml) salt
1 cup (250 mL) pecans, coarsely chopped
1/3 cup (80 mL) pecan halves
whipped cream for serving
Chocolate Pecan Pie
8
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME
Ingredients
-
1
Tenderflake frozen deep dish pie shell, defrosted
-
2 oz
(57 g)unsweetened chocolate, finely chopped
-
1 cup
(250 mL)sugar
-
2/3 cup
(150 mL)light corn syrup
-
2
large eggs
-
1 Tbsp.
(15 mL)unsalted butter, melted
-
1/2 tsp.
(2 ml)vanilla extract
-
1/4 tsp.
(1 ml)salt
-
1 cup
(250 mL)pecans, coarsely chopped
-
1/3 cup
(80 mL)pecan halves
-
whipped cream for serving
Preparation
Preheat oven to 350°F (180°C).
Position rack in the bottom third of the oven.
Melt chocolate in the top of a double boiler over water that is barely simmering. Stir constantly.
Whisk together sugar, corn syrup, eggs, chocolate, butter, vanilla and salt.
Add chopped pecans and pour into the unbaked pie shell.
Arrange the pecan halves artfully on top of the filling.
Bake in preheated oven for 50-60 minutes.
The center may still seem under-set.
Transfer to a wire rack to cool.
Cut into wedges and serve with a generous dollop of whipped cream.
Source :
Tenderflake
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
