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Chocolate Pecan Pie

adapted from Keep Your Fork-There's Pie!


  • Prepare crust for a single crust pie. Pie crust recipe found here
  • 3 tablespoons butter softened
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoons salt
  • 2 large eggs
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla
  • 1 cups toasted pecans
  • 1 cup semi sweet chocolate chips


  1. Place rack on bottom third of oven. Preheat oven to 450 degrees.
  2. Prepare crust as directed roll out and fill a single 9 inch pie plate.
  3. Mix butter, brown sugar, salt, eggs, corn syrup and vanilla until smooth.
  4. Fold in pecans.
  5. Sprinkle chocolate chips over bottom of pie crust. Pour filling on top of chocolate chips.
  6. Place filled pie in preheated oven. Bake for 10 minutes at 450 degrees.
  7. After ten minutes, reduce heat to 37Do not open oven door. Bake for an additional 45 minutes.
  8. Remove from oven. Let cool for at least three hours before serving.
  9. Serve with whipped cream or ice cream.

Recipe Notes

-Do not use larger than a 9 inch pie plate.
-Take out all of the ingredients ahead of time and pre-measure. This will ensure you have the amounts right. Last night a friend told me about a three time attempt at making a cream pie filling. First time, forgot the sugar, second time, doubled the milk, third time, no idea why but it didn't set up. If the ingredients would have been pre-measured, she might have avoided the first two failed attempts. Lesson here, if you are forgetful (like me) or just starting out, pre-measuring and placing all ingredients on counter will help you to avoid pitfalls such as realizing you don't have a key ingredient on hand or leaving a key ingredient out of a recipe :)
-Do not open the oven after you place the pie inside. If you bake the pie on the bottom third (usually the second rack from bottom) your crust should not over brown.
-When making a bottom crust for pecan pie, do not roll it too thin. The filling will caramelize and if it seeps through the bottom crust, it will stick and make the pie difficult to remove from the pie plate.