Chocolate Pecan Pie – There is no shortage of pecan pies in the South. In fact, it’s widely considered to be one of our signature pies, no matter what part of the South you live in. Some are made with honey, some with molasses, and some with light or dark corn syrup. It typically depends on the preference of she [or he] whose stirring the bowl. This chocolate pecan pie, gives it universal appeal.
It seems everyone has their own take on chocolate-pecan pie, and the same is true here at home in my own kitchen. In this pie, delectable pecans and chocolate are combined to form a delightfully rich fudge-like filling. The first taste can only be eclipsed by the glorious smell of the toasted pecans and sweet chocolate chips while baking.
This pie is just begging to be served slightly warm with a scoop, or two, of vanilla ice cream or a big dollop of fresh whipped cream. Such mouthwatering deliciousness and so easy to make. Here’s what you do…
- 1 [9-10] inch pie crust, refrigerated, frozen or homemade
- 2 cup pecan halves
- 1½ cup semi-sweet mini chocolate chips, divided
- 2 Tbsp butter
- ½ cup dark corn syrup [light corn syrup can be used]
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 tsp pure vanilla or rum extract
- ⅛ tsp salt
- Preheat the oven to 375°F. Lightly spritz a 9-10 inch pie dish with cooking spray. [pictured: 10-inch deep dish pie plate]
- Fit the pie crust into the dish, crimping the edges.
- Pour the pecan halves and 1 cup of mini chocolate chips evenly over the bottom of the unbaked pie shell.
- In the microwave, melt the remaining ½ cup of mini chocolate chips with 2 Tbsp of butter. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Whisk in the dark corn syrup, and both sugars. Add the vanilla and salt.
- Add 4 large eggs, whisking until fully combined.
- Pour the filling evenly over the pecans and mini chocolate chips.
- Place into the oven and bake at 375°F for 20 minutes. Lower the oven temperature to 325°F for another 20-25 minutes, or until the center is set when gently shaken.
- Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.
- Cool until warm to the touch before cutting.
- Serve with ice cream or a dollop of fresh whipped cream, if desired.
- Store refrigerated.