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Chocolate Pecan Pie Recipe

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This recipe for Chocolate Pecan Pie is from The TIBOLLA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 pie crust, unbaked
| 11/2-2 cups pecan halves, plus whole pecans for the top
1 cup semi-sweet or dark chocolate, chips or chopped
3 large eggs, at room temperature
¾ cup light or dark corn syrup
½ cup light brown sugar, packed
1 Tablespoon unsweetened cocoa powder
4 Tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
½ teaspoon fine sea salt
Flake sea salt, optional
Directions:
Directions:
Preheat the oven to 350°F.
Prepare pie crust and press into a 9 inch pie dish. Place in the refrigerator until ready to bake.
When ready to bake, place chopped pecans and chocolate in the bottom of the crust.

In a large bowl, whisk together the eggs. Whisk in the corn syrup, brown sugar, cocoa powder, melted butter, vanilla, and salt until combined. Pour over the pecans. Place whole pecans on top, being sure to press the pecans lightly into the filling.
Bake 50 minutes to 1 hour, or until edges are golden and the center is set (it's ok if it's a little jiggly). Halfway through baking, place a pie crust shield or tent foil over the top of the pie to prevent the crust from burning.
Remove from oven and place on a cooling rack to cool completely.
Sprinkle with flake sea salt, if using.
Personal Notes:
Personal Notes:
Notes
Storage: Loosely wrap the cooled pie in plastic wrap or aluminum foil. Keep in the refrigerator up to 4 days.

 

 

 

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