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Chocolate Pecan Pie
Flaky pie crust, sweet chocolate filling and toasty pecans make for the best Chocolate Pecan Pie. No Thanksgiving dinner would be complete without a slice of this chocolatey pie – don’t forget the whipped cream!
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
servings
Ingredients
3
eggs
1
cup
granulated sugar
1
cup
Karo® Light Corn Syrup
3
ounces
chopped semi-sweet chocolate
melted
2
tablespoons
butter
melted
1
teaspoon
pure vanilla extract
1-1/2
cups
pecans
1
9-inch unbaked deep-dish pie crust
Instructions
Preheat oven to 350°F.
Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
Pour into pie crust.
Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
Cool for 2 hours before serving.
Notes
Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
If pie crust is overbrowning, cover edges with foil.