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Chocolate Pecan Pie
Products Used
0
95
212
Prep Time:
20m
Bake/Cook Time:
55m
Yield:
One 9-inch pecan pie
Here's the sober cousin to our Bourbon Chocolate Pecan Pie. It combines the rich, gooey texture of a pecan pie and the fudgey sweetness of a chocolate brownie. Sweet, chocolaty, crunchy, and downright decadent, this pie is a real southern holiday treat.
Products Used
Ingredients
- One 9-inch Pure Butter Pie Crust
- 1/4 cup (1/2 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 3 large eggs
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup dark corn syrup or cane sugar syrup (such as Steen’s)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Directions
- Preheat oven to 400°F.
- Prepare or thaw a 9-inch piecrust and place on a foil or parchment lined cookie tray for easy clean up after baking.
- Melt butter and chocolate over low heat until melted. Set aside.
- Beat eggs until frothy and then blend in sugar.
- Stir in syrup, vanilla, salt and melted butter-chocolate mixture until well blended.
- Arrange pecans on bottom of pie crust and carefully pour mixture over them.
- Place in oven at 400°F. After 10 minutes reduce the temperature to 350°F and bake until the filling is set and is slightly puffed, about 45 minutes.
Imperial Sugar Insight
Looking for a version with a little kick? Try our Bourbon Chocolate Pecan Pie recipe.
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