I don't think there are too many people who can resist a yummy chocolate pecan pie.
I use a purchased, unbaked whole grain pie shell from my local health food store thereby avoiding the trans fats. Also, I have modified the original recipe by cutting sugar ingredients in half. And butter is far more easily digested by the body, so I always recommend it over margarine.
For the whipped cream, I use organic whipping cream with a touch of vanilla to make a naturally sweetened topping.
2 squares (2 oz) unsweetened organic chocolate
1/2 cup light corn syrup
1/8 tsp salt
1 tsp vanilla extract
1/2 cup sucanat (cane sugar), packed
2 tablespoons butter, melted
1 cup pecan halves
9-inch unbaked pie shell
1. Preheat oven to 4oo degrees.
2. Melt chcolate squares in top of double boiler, over hot (not boiling) water.
3. In medium bowl, beat eggs slightly.
4. Add corn syrup, melted chocolate, salt, vanilla, sucanat, and butter; mix well.
5. Stir in nuts.
6. Pour mixture into unbaked pie shell.
7. Bake 15 minutes. Reduce heat to 350 degrees and bake additional 30 to 35 minutes, or until outer edge of filling seems set.
8. Let cool completely on wire rack while reading a few chapters of my book, Theft By Chocolate.
9. Just before serving, decorate around edge with rosettes of whipped cream, or just add a dollop on top of your slice.