Chocolate Pecan Pie
Deliciously fudgy and rich, this chocolate pecan pie is an old fashioned recipe that still hits.
Video
Ingredients
- 1 Each Pie Crust Recipe
- 1 Cup Semi-sweet Chocolate Chips divided
- ¾ Cup Light Corn Syrup
- ½ Cup Light Brown Sugar packed
- ¼ Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- 3 Each Large Eggs
- 2 Tablespoons Unsalted Butter melted
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 2 Cups Chopped Pecans
Instructions
- Prepare 1 Pie Crust from my recipe, (or use a store-bought refrigerated pie crust).1 Each Pie Crust Recipe
- Preheat oven to 350°F.
- Melt half of the chocolate chips in a large mixing bowl, in the microwave in 10 second blasts.1 Cup Semi-sweet Chocolate Chips
- Add the remaining ingredients (except chocolate chips and pecans) and stir together with a whisk until well combined.¾ Cup Light Corn Syrup, ½ Cup Light Brown Sugar, ¼ Cup Granulated Sugar, 3 Tablespoons All Purpose Flour, 3 Each Large Eggs, 2 Tablespoons Unsalted Butter, 1 Tablespoon Unsweetened Cocoa Powder, 1 teaspoon Vanilla Extract, ½ teaspoon Salt
- Press the pie crust into a 9" pie dish and flute the edges. Evenly fill the bottom of the pie crust with the chopped pecans and remaining chocolate chips.2 Cups Chopped Pecans
- Pour the melted chocolate mixture over the top, evenly.
- Bake in the preheated oven for 45-50 minutes. Just until the center of the pie is no longer jiggly.
- Remove from the oven and allow to cool.
Notes
It's important to work fast while the pie crust is refrigerated and cold. Don't allow to sit out too long before baking or the crust will wilt too much during those first 10 minutes of baking.
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Nutrition
Serving: 200g | Calories: 525kcal | Carbohydrates: 62g | Protein: 4g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 173mg | Potassium: 273mg | Fiber: 5g | Sugar: 54g | Vitamin A: 116IU | Vitamin C: 0.3mg | Calcium: 51mg | Iron: 2mg
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