Chocolate Pecan Pie

Chocolate Pecan Pie - Take your classic Pecan Pie to the next level by adding semi or dark chocolate chips. With just 9 simple ingredients, you'll have one decadent dessert that's perfect for this Easter, winter holidays or when you need an easy sweet fix for your craving. This will easily sweep everyone off their feet!

Course Dessert

Cuisine Southern

Servings - 10 slices

Calories 680kcal

Author Imma

Equipment

Pie pan
Whisk
Medium skillet

Ingredients

1 (9-inch) unbaked OR frozen deep-dish pie crust
4 ounce (113 g) unsalted butter , melted
¾ cup (150 g) firmly packed dark brown sugar
1 cup (240 ml) light corn syrup
½ teaspoon (2.5g) salt
4 large eggs
1 cup (170 g) semi or dark chocolate chips
1 ½ cups (165 g) pecan , plus more for topping
1 teaspoon (5 ml) vanilla extract
Homemade whipped cream HERE

Instructions

Preheat oven to 350 degrees F (175 degrees C).
If using pie crust, unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt.
Add eggs and vanilla extract into a medium bowl and lightly beat- do not over beat. Add to the butter and sugar mixture. Whisk to fully combine.
Place pecans at the bottom of the pie pan and pour corn syrup mixture evenly over pecans. Add chocolate chips. (Decorative chips and pecans may be added about 40 minutes in, if desired.) . I have tried both ways and it works. The photos shows pecans and chocolate that were added before cooking.
Bake on a baking sheet for about 50 minutes to 1 hour. To prevent edges from browning too soon, cover the crust with foil and/or a pie crust shield for about 30 minutes.
Remove from the oven, cool completely before serving. About 3-4 hours.
Serve pecan pie warm, or at room temperature with whipped cream or vanilla ice cream.

Notes

No corn syrup? You can simply dissolve sugar in water or use a light-colored honey or molasses.
If you don’t have chocolate chips, you can chop up a couple of semi-sweet or dark chocolate to add into the mix.
Cooking time is usually the same when baking in a disposable dish.
Pecan pie will keep in the fridge for 3-4 days.
To freeze, simply bake it as per directions, allow it to cool completely and then wrap in a plastic wrap and foil. And then freeze it for up t 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition