Chocolate Pecan Pie
A rich chocolate pecan pie with melted chocolate chips, corn syrup, eggs and pecan halves, baked at 350°F and cooled completely before cutting. Serves 6 to 8.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Classic pecan pie gets even richer with chocolate chips melted into the butter before the corn syrup, sugar, eggs and vanilla go in. Sandra Mills notes that the pie may not look fully set when it comes out of the oven; it firms up as it cools completely.
Ingredients
- 1 unbaked 9-inch pie shell
- 1/4 pound butter
- 3/4 cup Nestle semisweet morsels
- 1 cup sugar
- 1 cup light Karo syrup
- 4 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 cup pecan halves
Instructions
- Melt. Melt the butter in a large saucepan and stir in the chips until just melted. Do not boil. This can be done in a bowl in the microwave.
- Mix. Add the remaining ingredients and mix well.
- Bake. Pour into the unbaked pie shell and bake 45 to 50 minutes at 350°F.
- Cool. The pie may not be fully set when it comes out of the oven. Cool completely before cutting.
Tips
- Sandra's pie crust hint: when a recipe calls for a pie crust, you can use frozen pie crusts (she uses Mrs. Smith's or Oronoque Farms) following the package directions, or ready-made crumb crusts such as graham cracker or chocolate.
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