Chocolate Pecan Pie
For this Pie, it is all about the flavor.
A lot of people make their Pecan Pie with whole Pecans. Whole Pecans can make a very pretty presentation but I like to use chopped Pecans because it is much easier to eat. Chocolate and Pecans are a perfect match, I just don’t want big huge Pecans in each bite of my Pie. I find the kidlets like the Pie better as well when the Pecans are chopped.
CHOCOLATE PECAN PIE
- 1 Cup Semisweet Chocolate Chips
- 1 unbaked 9 inch Pie Crust Shell
- 2 Cups Chopped Pecans
- 3 Eggs
- 1 Cup Sugar
- 3/4 Cup Dark Corn Syrup
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Salt
1. Preheat oven to 350 degrees.
2. Spread the Pecans on a large baking sheet. Roast them for 10 minutes, turning them after 5 minutes. Remove them from the oven and allow to cool. Leave the oven on the same temp for baking our Pie.
3. Prepare your Pie Crust and set aside.
4. In a large mixing bowl beat the Eggs and Vanilla using a handheld mixer.
5. Next add in the Melted Butter, Sugar and Salt.
6. Now mix in the Dark Corn Syrup.
7. Stir in the Pecans and Chocolate Chips.
8. Now pour the Pie Filling into the Pie Shell.
9. Bake Pie for 50-55 minutes. If your Pie Crust starts to get too brown, use a Pie Ring to protect it from burning. The question is when is your Pie done? All ovens cook differently and Pecan Pie is hard to judge when it is done. The center will be slightly jiggly, but you don’t want it too jiggly. The Pie will continue to cook once it comes out of the oven so don’t overcook it. Normally with a Pie you can put a toothpick in the center and if it comes out clean your Pie is done…that does not work with this Pie. Your Pie Crust should be golden and the filling will be brown and caramelized on top as you see here.
Serve this with a dollop of Whipped Cream. It won’t last long!
Recipe By: Hot Dish Homemaker