44
      Sunday
      61 / 35
      Monday
      46 / 28
      Tuesday
      47 / 28

      Brownie Pecan Pie, 10/23/12

      Karo Syrup "Creative Cookie & Dessert Contest"

      Kellie Harris of Alexander, 1st Place in Dessert Category, 2012 Arkansas State Fair

      {}

      Crust:

      1 1/4 cups graham cracker crumbs

      3 tablespoons sugar

      1/3 cup butter

      {}

      Pie Filling:

      1 cup Karo Light Corn Syrup

      1/2 cup sugar

      1/8 teaspoon salt

      4 ounces semi-sweet baking chocolate

      3 tablespoons butter

      4 eggs, slightly beaten

      1 teaspoon vanilla extract

      1 cup coarsely chopped pecans

      {}

      Topping:

      1 can cherry pie filling

      Whipped cream, optional

      {}

      For Crust: Combine crust ingredients together. Pack firmly into a 9-inch pie pan and press firmly to bottom and sides. Bake in a preheated 350 degree F oven for 8 minutes. Cool.

      {}

      For Pie Filling: Combine Karo light corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat. Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes. Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on baking sheet for stability. Pour mixture into crust. Bake at 350 degrees for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped cream, if desired.

      FOLLOW US ON TWITTER