CHOCOLATE PECAN PIE TART
Recipe from Charlotte Culinary Expert Heidi Billotto
As seen on WBTV, Saturday August 21, 2010
The Morning Show with Kristin Miranda
Click here for video
3 cups granulated sugar
7 Tbsps. unsweetened cocoa
4 large eggs
1 Tbsp. vanilla
1 can (12 ounces) evaporated milk
1 stick butter, melted
2-3 cups pecan halves (be generous)
Dough for two pies fitted into two 10 inch French tart pans with removable bottoms
Carefully fit the dough into each of the French tart pans, trimming edges to fit. Place each on a baking sheet. Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir into the dry ingredients. Add melted butter and stir until well blended. Fill each pie shell two - thirds full with pecan halves.
Pour filling over the pecans. Bake in a preheated 350 degree oven for 40 to 45 minutes. Cool on a wire rack. If you are taking your tart to-go, transport them in the pans and then removed on site for easy serving. Top with freshly whipped cream or ice cream f you would like.
Makes 2 pies.