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Imperial Sugar
Imperial Sugar

Corn Syrup Free Chocolate Pecan Pie

Corn Syrup Free Chocolate Pecan Pie imperial
Prep Time:
20m
Bake/Cook Time:
55m
Yield:
One 9-inch pie

Most classic pecan pie recipes call for corn syrup, however adding corn syrup in addition to sugar can make a pie overly sweet. For those prefer their pecan pie to be a little less sweet, Chef Eddy has your new favorite recipe. This Corn Syrup Free Chocolate Pecan Pie is a cross between a chocolate brownie and a classic pecan pie. Brown sugar adds hints of molasses that complements the earthy, nutty flavor of the pecans and softens the bittersweet chocolate. Corn Syrup Free Chocolate Pecan Pie has all the density you'd expect in a pecan pie, so you'll never even notice that it is made without corn syrup. 

Ingredients

  • One 9-inch Pure Butter Pie Crust
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 ounces bittersweet chocolate
  • 4 large eggs, room temperature
  • 1/2 cup water
  • 1 3/4 cups Imperial Sugar Dark Brown Sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: 1 tablespoon bourbon or rum
  • 2 1/2 cups pecan halves

Directions

  1. Preheat oven to 325°F.
  2. Prepare or thaw a 9-inch piecrust and place on a foil or parchment lined cookie tray for easy clean up after baking.
  3. Melt butter and chocolate over low heat until melted. Set aside.
  4. Whisk eggs and water until well mixed, whisk in brown sugar. Add vanilla, salt and bourbon if using. Add melted butter-chocolate mixture. If mixture looks slightly curdled it is too cold. Place bowl in hot water for a few seconds and whisk well.
  5. Arrange 2/3 of pecans on bottom of pie crust and pour 3/4 of filling over pecans.
  6. Pecans will naturally float to the surface. In a circular fashion arrange remaining pecans over floating ones. Spoon remaining filling over surface of pecans.
  7. Place in oven and bake until filling is set and is slightly puffed, about 50 minutes.
Source URL: https://www.imperialsugar.com/recipes/corn-syrup-free-chocolate-pecan-pie