Chocolate Pecan Pie

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1 pie crust from scratch or from the refrigerated section
2 tablespoons unsalted butter
4 ounces unsweetened baking chocolate, chopped
1 cup light Karo® Syrup
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves, approximately

Preheat oven to 425°F.
Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
Place butter and baking chocolate in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave).
Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
Top the pie with pecan halves. Make sure they’re in a single layer.
I suggest using a pie crust shield so that the edges of the pie crust don’t get too dark. If you don’t have a pie crust shield, you can place strips of foil around the edges of the crust.
Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it’ll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.


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