Chocolate pecan pie recipe 

Semi-sweet chocolate chips enrich pecan pie filling! Chocolate pecan pie is a classic pie with a twist that stands out on any dessert table.

– 1 pie crust homemade or store-bought – 3 large eggs at room temperature – ½ cup light corn syrup – ½ cup packed light brown sugar (100 grams) – ½ cup granulated sugar (100 grams) – ¼ cup unsalted butter melted and slightly cooled (60 grams) – 1 ½ teaspoons pure vanilla extract – 1 ½ cups chopped pecans (175 grams) – 1 cup semisweet or dark chocolate chips (190 grams)

Ingredient

Direction

Third oven rack down. Start oven at 400°F/204°C. After gently fitting the pie crust, trim the 9-inch pie pan edges. Pre-heat oven and refrigerate pie pan and dough for 15–20 minutes.

1

Line and paper or foil the pie pan after removing it from the fridge. Bean/rice/pie dried. After 15 minutes with pie weights in lowest oven, crumb edges lightly brown. 

2

Store-bought pie crust may facilitate.Do not bake pie weights or parchment. To dry the crust bottom, bake 5–7 minutes. Non-oven. Adjust oven to 375°F (190°C).

3

Fill the warm half baked pie crust. Use foil or a pie crust barrier to protect the pie edges. Although I prefer to add mine now, you can wait until the edges brown more. 

4

Bake the pie for 40–45 minutes in the lowest third of the oven until the top is firm. If the pie browns too much before baking, tent with foil.

5

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Apple hand pies recipe