Black Forest Brownie Pecan Pie Gluten-Free

Name: Black Forest Brownie Pecan Pie Gluten-Free
Total time: 4 h 20 min
Yield: 8 to 10 servings (1 pie)
Ingredients: 1 cup Crown® Lily White® or Golden Corn Syrup; 1/2 cup sugar; 1/8 teaspoon salt; 4 ounces semi-sweet baking chocolate, broken into pieces; 3 tablespoons butter OR margarine; 4 eggs, slightly beaten; 1 teaspoon pure vanilla extract; 1 cup coarsely chopped pecans; 1 (9-inch) gluten-free graham cracker pie crust; 1 can (21 ounces) cherry pie filling; 1 cup whipped topping OR whipped cream

Beginner • 8 to 10 servings (1 pie) • 4 hr 20 min

Preheat oven to 350°F. Combine 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.

Ingredients

1 cup Crown® Lily White® or Golden Corn Syrup
1/2 cup sugar
1/8 teaspoon salt
4 ounces semi-sweet baking chocolate, broken into pieces
3 tablespoons butter OR margarine
4 eggs, slightly beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) gluten-free graham cracker pie crust
1 can (21 ounces) cherry pie filling
1 cup whipped topping OR whipped cream

Method

Preheat oven to 350°F.
Combine 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.
Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.
Bake for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with 1/4 cup cherry pie filling and a dollop of whipped topping.