It doesn’t get any better than this. Especially if you love Pecan Pie and chocolate, like I do.
My Mom went in search for a recipe for Chocolate Pecan Pie after a trip to New Orleans. Somewhere along the way my parents had the most delicious Chocolate Pecan Pie at a restaurant (she can’t remember which one)… and fell in love. After a long search, and some trial and error, she came up this family Thanksgiving favorite.
But first I have to show you this:
It’s my Mom’s cookbook that my sister and sister-in-law made for my Mom for Mother’s Day last year. They devoted a whole chapter to my Mom’s Thanksgiving recipes. That’s where we turned for the Chocolate Pecan Pie recipe.
It all begins with good quality semi-sweet chocolate. I hate to say it, but it’s important not to skimp here. Good chocolate makes the pie. Cheap chocolate… not so much. I usually use Guittard semi-sweet chocolate chips for this recipe. (Which is on sale at my local grocery store this week, by the way.) My Mom uses Semi-sweet baking bars or chips, which ever she has.
Break up the 4 oz. chocolate bar (or add 1/2 cup chips) with 4 tablespoon butter. Now, a professional chef would tell you to melt the chocolate and butter together in a double boiler, stirring constantly so as not to scald the chocolate. We are not professionals. We do things the fast way whenever we can. So carefully melt the chocolate in the microwave for 30 seconds. Take it out and stir it well. Then back in the microwave for another 20 -30 seconds. Do not over do it or you will scald the chocolate. But it sure beats standing over the stove and stirring and stirring.
Add 1/2 cup sugar, 1 cup light corn syrup, 1 1/4 vanilla and 1/4 salt. Stir until well incorporated.
In a separate bowl, beat the three eggs.
Whisk into the chocolate mixture until well mixed.
Roughly chop the pecans. You can leave them whole if you prefer. I personally don’t like eating (or cutting) a pie with whole pecans, so I rough chop them.
Spread pecans into unbaked pie crust.
Pour chocolate mixture over pecans.
Bake at 350 degrees for 50 to 60 minutes. Do not over bake. (A knife inserted one inch from the edge should come out clean.)
Serve with freshly made whipped cream.
Here’s the recipe:
Chocolate Pecan Pie
- 1 (4 oz.) package semi-sweet chocolate bar (1/2 cup of semi-sweet chips works too)
- 4 Tbsp. butter
- 1 cup light corn syrup
- ½ cup sugar
- 1 ¼ tsp. vanilla
- ¼ tsp. salt
- 3 eggs
- 1 ½ cups pecan halves
- 1 unbaked pastry pie shell
Melt semi-sweet chocolate with butter, stirring until smooth. Remove from heat and beat in corn syrup, sugar, vanilla, and salt. In a separate bowl, beat eggs. Add to chocolate and beat until well incorporated. Place pecans on bottom of pastry pie shell. Pour chocolate mixture over the top of pecans. Bake at 350 degrees for 50-60 minutes until a knife inserted 1 inch from the edge comes out clean. Serve with whipped cream.
Click here for the printable recipe posted on Tasty Kitchen.