Chocolate Pecan Pie(1)
Submitted by Ericam
Classic pecan pie loaded with semi-sweet chocolate chips, baked low and slow until golden and set. Garnished with chocolate-dipped pecans and whipped cream.
YIELD
4 servingsPREP
15 minCOOK
65 minREADY
80 minY’all, this is what happens when pecan pie and a chocolate lover have a beautiful moment together.
All that gooey, caramelized corn syrup goodness you expect from a proper pecan pie gets studded with semi-sweet chocolate chips that melt into pockets of richness throughout the filling.
Baked low and slow until the top turns deep golden brown and the center sets with just the slightest wobble, this pie walks the line between classic and indulgent.
The finishing touch? Chocolate-dipped pecan halves arranged on top with a generous swoosh of whipped cream. It’s Thanksgiving-worthy any day of the week.
Chef Tips
- Let the pie cool completely before slicing so the filling sets firm enough to hold its shape
- Use dark corn syrup instead of light for a deeper, more molasses-like flavor
- Toast the pecan halves for 5 minutes before adding to the filling for extra crunch and aroma
- Blind-bake the crust for 10 minutes before filling to prevent a soggy bottom
Ingredients
Directions
Prepare pastry for unbaked one-crust pie.
Heat oven to 325℉ (160℃).
In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well.
Stir in chocolate chips (reserveing 2 tablespoons chocolate chips for topping). and 1½ cups pecans.
Spread evenly in pastry-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set.
Cool completely.
Line cookie sheet with waxed paper.
Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat.
Dip each of 10 pecan halves into chocolate.
Place on paper-lined cookie sheet.
Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate-dipped nuts.
Store in refrigerator.
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