Chocolate Pecan Pie
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
Chocolate Pecan Pie
Description
This pie marries the classic pecan pie filling with melted semi-sweet chocolate folded in, creating a rich, fudgy texture alongside crunchy pecans. The base is a sturdy, unbaked deep-dish pie crust, which supports the dense filling as it bakes at 350°F. Eggs, sugar, and corn syrup form the sweet custard binding the chocolate and pecans.
The baking time of 50 to 60 minutes is critical to achieve the correct doneness; the center should appear just set and spring back lightly when tapped to prevent overbaking and cracking. Cooling the pie for two hours before serving ensures the filling firms properly, balancing gooeyness and sliceability.
Several practical tips support success: spraying the pie pan before placing the crust prevents sticking, and using foil to shield the edges helps avoid crust overbrowning. Monitoring the filling temperature can help confirm doneness, targeting about 200°F in the center for ideal results.
Ingredients
- 3 egg
- 1 cup granulated sugar
- 1 cup light corn syrup Karo® brand
- 3 ounces semi-sweet chocolate melted, chopped
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract pure
- 1-1/2 cups pecans
- 1 pie crust 9-inch, unbaked, deep-dish
Instructions
- Preheat oven to 350°F.
- Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
- Pour into pie crust.
- Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
- Cool for 2 hours before serving.
Notes
- Check pie doneness by tapping the center; it should spring back lightly when done, with an internal temperature around 200°F.
- Spray the pie pan with cooking spray before adding the crust to make removal easier.
- Protect crust edges with foil during baking if they begin to overbrown before the filling is set.
User Reviews
Overall Rating
4.5
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