Description
This Chocolate Pecan Pie is a delightful twist on the classic pecan pie, featuring a rich, gooey filling made with corn syrup, brown sugar, and melted butter, combined with crunchy pecan halves and luscious semi-sweet chocolate chips. Baked to perfection in a flaky pie crust, it’s an indulgent dessert perfect for holidays or any special occasion.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Pie Filling
- 1 cup corn syrup (light or dark)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1/2 cup semi-sweet or bittersweet chocolate chips
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Line a pie dish with the pie crust, trimming the edges and crimping them to create a decorative border.
- Mix Filling Ingredients: In a large bowl, whisk together corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Pecans and Chocolate: Stir the pecan halves and chocolate chips into the filling mixture until evenly distributed.
- Fill the Pie Crust: Pour the pecan and chocolate filling into the prepared pie crust, spreading the pecans evenly over the surface for consistent distribution.
- Bake the Pie: Bake in the preheated oven for 50-60 minutes or until the filling is set and has puffed slightly. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Allow the pie to cool completely before slicing to ensure the filling sets properly. Serve as is, or enhance with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use either light or dark corn syrup depending on your taste preference; dark will add a richer flavor.
- Cover the pie crust edges with foil midway through baking if they begin to brown too fast.
- For a homemade pie crust, blind bake it slightly before adding the filling for crispier results.
- Let the pie cool fully before slicing to ensure clean cuts and a firm filling.
- Leftover pie can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
