On Thanksgiving my hubby looked at me with a longing in his eyes and asked…
“Are we having your chocolate pecan pie tonight?”
I felt a little bad saying no, but in my defense he did wait until that day to ask : )
I made this pie for the first time as a newlywed, using a baking book my Mom had given me for a gift. It’s still a favorite 10 years later! (Which says a lot considering how much I love to bake).
This is such an easy pie to make, whips together fast, and is even better the second day.
While I prefer my homemade piecrust over the frozen variety, I won’t be the pie police, so do as you please. : )
CHOCOLATE PECAN PIE
One unbaked piecrust
1 cup corn syrup
1/2 cup sugar
4 T unsalted butter, melted
1 tsp vanilla
3 eggs
1 cup semi-sweet chocolate chips
1 1/2 cups pecan halves
Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
Stir in chocolate chips and pecans.
Spread in unbaked piecrust.
Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
Store in the refrigerator until ready to serve. Serve with whipped cream.
Recipe source: slightly adapted from The Complete Book of Baking by Pillsbury
Ingredients
- One unbaked piecrust
- 1 cup corn syrup
- 1/2 cup sugar
- 4 T unsalted butter, melted
- 1 tsp vanilla
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
Instructions
- Combine corn syrup, sugar, butter, vanilla, and eggs in a large bowl and beat until well combined.
- Stir in chocolate chips and pecans.
- Spread in unbaked piecrust.
- Bake at 325 degrees for 55 to 65 minutes or until set. Cool completely.
- Store in the refrigerator until ready to serve. Serve with whipped cream.
