Chocolate Pecan Pie
A traditional pecan pie that's loaded with chocolate chips!
Servings: 8 pieces
- 1 c. Karo® Light Corn Syrup
- 3 eggs
- 1 c. sugar
- 2 Tbsp butter melted
- 1 tsp Spice Islands® Pure Vanilla Extract
- 1 1/2 c. pecans about 6 ounces
- 1 9-inch unbaked OR frozen** deep-dish pie crust
- 1/2 c. semi-sweet chocolate chips
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
Melt chocolate chips in microwave in increments of 15 seconds, stirring after each set until melted. Drizzle on pie. Let sit until the chocolate is set. You can put in the fridge to help it set faster.
Make clean up easy: Lightly coat the pan with cooking spray before placing the dough in it. If you are using a frozen crust already in a pan, you can skip this!
Baking Tip: If the crust’s edges are browning too fast while baking, cover them with foil.
If you use a frozen crust: If you opt for a frozen crust, preheat the oven as directed, and place a cookie sheet in the oven. Bake the pie on the hot cookie sheet, and this will ensure your frozen crust bakes properly.
How to know when it’s done: When the internal temperature is 200°F, it’s ready – you can check it with a thermometer. Or, if you don’t have one, you can check for doneness by lightly tapping the surface. It should spring back when it’s baked through.
Want more chocolate? Melt some additional chocolate chips in the microwave and drizzle it over the top for an extra chocolate treat.
Make-Ahead Tips and Storage: You can make and bake it up to a day in advance. Once it’s fully cooled, cover it and keep it at room temperature until you’re ready to serve it. Leftover pecan pie will keep up to four days in the refrigerator.
Serving: 1g | Calories: 737kcal | Carbohydrates: 76g | Protein: 8g | Fat: 47g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 155mg | Potassium: 309mg | Fiber: 5g | Sugar: 59g | Vitamin A: 210IU | Vitamin C: 0.5mg | Calcium: 57mg | Iron: 2.9mg