Chocolate Pecan Pie



  • Pastry for 9-inch one crust pie
  • 1 1/2 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 4 eggs, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup firmly-packed brown sugar
  • 1/2 cup corn syrup (light or dark)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Lightly sweetened prepared whipped cream (garnish)
  • Directions

    Preheat oven to 375°. Prepare pie pastry. Position oven rack in middle of oven. Spread pecan halves and chocolate chips evenly over bottom of unbaked pie shell. In large bowl, whisk together beaten eggs, sugar, brown sugar, corn syrup, vanilla extract, and salt until smooth. Slowly pour filling over top of pecans and chocolate chips.
    Bake approximately 40 to 60 minutes. Pecan pie is done at first signs of solidity in center of pie (center should not shake). If pie is browning too fast after 30 minutes, loosely cover with aluminum foil. Remove pie from oven and let cool on a wire rack before cutting and serving. Serve with a dollop of whipped cream. Makes 8 servings.
    NOTE: A knife inserted in center will come out clean. Remember that pie continues to cook after it is removed from oven (the custard filling will not finish or set up until pie is completely cooled). Do not over-bake pie!

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