Chocolate-Pecan Pie

Pecan Pie
We added a little bit of rich chocolate flavor to the holiday classic, Pecan Pie. 
Chocolate-Pecan Pie
Yield: 1 (9-inch) pie
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  1. ½ (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 1½ cups pecan halves
  3. 1 (4-ounce) bar bittersweet chocolate, finely chopped
  4. 3 large eggs
  5. ¾ cup dark corn syrup
  6. ⅔ cup sugar
  7. ¼ cup firmly packed dark brown sugar
  8. 5 tablespoons butter, melted and slightly cooled
  9. 1 tablespoon all-puropse flour
  10. 1 teaspoon vanilla
  11. 1/2 teaspoon salt
  1. Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Sprinkle pecans and chocolate in bottom of prepared crust.
  2. In a large bowl, whisk eggs until foamy. Whisk in corn syrup, sugars, melted butter, flour, vanilla, and salt until thoroughly combined. Pour over pecan mixture.
  3. Bake until crust is golden brown and filling is set, 45 to 50 minutes. (Loosely cover with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack before serving
Taste of the South


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