Description
This classic Chocolate Pecan Pie combines the rich, nutty flavor of pecans with the indulgent taste of semi-sweet chocolate chips in a buttery pie crust. Sweetened with a blend of corn syrup and sugars, this pie is baked until perfectly set, making it a decadent dessert ideal for gatherings or special occasions.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
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
- Prepare Oven and Pie Crust: Preheat the oven to 350°F (175°C). Line a pie dish with the pie crust, trimming any excess dough and crimping the edges to create a decorative border.
- Mix Wet Ingredients: In a large bowl, whisk together the 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: Gently stir in the pecan halves and chocolate chips, ensuring they are evenly distributed throughout the filling mixture.
- Fill the Pie Crust: Pour the pecan and chocolate filling into the prepared pie crust, spreading the pecans evenly on the surface for an attractive presentation.
- Bake the Pie: Place the pie in the preheated oven and bake for 50 to 60 minutes until the filling is set and slightly puffed. If the crust edges begin to brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before slicing. Serve the pie plain or with whipped cream or vanilla ice cream for added indulgence.
Notes
- To prevent the crust from burning, use a foil shield or pie crust protector halfway through baking.
- Ensure the filling is set by gently shaking the pie; it should be firm but have a slight jiggle in the center.
- For a deeper chocolate flavor, consider using bittersweet chocolate chips rather than semi-sweet.
- Leftover pie can be stored covered at room temperature for up to two days or refrigerated for up to five days.
