Traditional Pecan Pie Recipe With a Chocolate Twist
Anytime there's a holiday or special occasion, my family asks me to make my "famous chocolate pecan pie".
I quickly learned to make 2 pies instead of just one, because the pie ends up being finished before I even get a piece.
And you will love it that much too!
The original recipe was my mom's and I have modified it to my liking. I love chocolate!
So one year I decided to add it to the recipe and it came out really delicious.
- 9 inch unbaked pie crust
- 4 eggs
- Karo light corn syrup
- Butter or margarine
- Vanilla Extract
- Chocolate chips
- Pecan pieces or halves
Prep time: 10 minutes
Cook time: 50 - 65 minutes
Yields: One 9 inch pie
List of Items Needed
1 Pie pan
A large bowl
Whisk or Spatula
Measuring cups and spoons
- 3/4 cup or 1 cup of sugar
Measure and pour into large bowl.
- 1/3 Cup butter or margarine
Melt the butter or margarine in a small bowl or glass measuring cup.
It only takes about 30 seconds to melt completely.
Add to the bowl and mix together well.
- 2 teaspoons of vanilla
Measure and add the vanilla to the bowl with the butter and sugar, mix together.
- 1/2 teaspoon of salt
- 1 cup light corn syrup
Add the salt and corn syrup to the bowl with the other ingredients. Mix together well with a whisk or spatula.
- 4 eggs
Gently crack and add the 4 eggs into the large bowl. Beat thoroughly until all the ingredients are mixed together.
- 1 cup of pecan pieces or halves
I prefer to use pecans pieces or pecan halves because it's easier when your cutting the pie if the pieces are smaller.
- 1/2 cup of semisweet chocolate chips
The more chocolate you use, the sweeter and darker the pie filing will be.
You can use semisweet chips, milk chocolate or dark chocolate chips.
Stir together until mixed well.
- 9 inch pie crust
Now it's time to prepare the pie crust. Start by carefully rolling out the dough over the pie pan.
Cut any excess pie crust that spills over the side of the pie pan.
You can make any design on the crust edges, or you can leave it plain like I did.
Pour all ingredients into the pie crust and put in the oven to bake for a total of about 60 minutes.
Tear off a piece of foil big enough to cover the entire pie.
Doing this will keep the crust and top of the pie from burning too quickly.
Quick Tip: Spray one side of the foil with non-stick cooking spray so that it doesn't stick to your topping and mess up the pie.
Set the timer for 45-50 minutes, then remove the foil and cook for the additional 10-15 minutes.
This will toast the top of the crust and give it that nice golden brown look.
Remove pie from oven and let cool completely. The filling will need to set up for several hours.
Cut, serve and enjoy!
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