Orange Chocolate Pecan Pie

Rich pecan pie is made even more decadent with the addition of chocolate in the filling. The orange flavoring makes this pie even more special.

Orange Chocolate Pecan Pie
8 Servings

1 9-inch frozen or refrigerated pie crust

Filling
1 cup lightly packed dark brown sugar
3 large eggs
Ľ cup light corn syrup
2 tablespoons dark rum
1 tablespoon unsalted butter, melted
1 teaspoon grated orange peel
1/8 teaspoon salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 cups pecan halves, lightly toasted

Whipped cream for serving (optional)

Bake crust according to package directions.

Prepare filling: Preheat oven to 350° F. Whisk first 7 ingredients in large bowl. Melt chocolate in top of double boiler over simmering water, stirring
until smooth. Whisk chocolate into filling. Arrange pecan halves in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves
in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely. Cut pie into wedges and serve

make ahead
Pecan pie can be prepared 1 day ahead. Cover and let stand at room temperature.