This is my go-to pie recipe, because it meets the same criteria as my other “go-to” recipes:
- easy and quick to make.
- beautiful to present.
- delicious to eat.
I have prepared this pie as a wonderful ending to a holiday meal, a unique entry in a church pie auction, and as homemade dessert for weeknight company.
The addition of chocolate to a simple pecan pie recipe is brilliant.
I found this pie recipe years ago on a package of chocolate baking chunks. But I always make it with semi-sweet chocolate chips because they are a staple in my kitchen pantry. This pie prepares well in a ready store bought frozen pie crust. But I actually prefer using the rolled, refrigerated pie crust that I put into my own pie dish or tin and folding the edges over by hand, intentionally allowing imprecision. I like the homemade, rustic appearance of this method rather than a perfect/store-bought presentation.
CHOCOLATE PECAN PIE
- 1 unbaked 9″ frozen pie shell OR 1 rolled, refrigerated pie crust.
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 cup pecans halves
- 3/4 cup semi-sweet chocolate chips
- Pre-heat oven to 350
- If you are using rolled pie crust, shape into pie dish. (If using frozen pie shell, do not thaw.)
- Combine eggs, corn syrup, sugar, cooled butter, and vanilla extract in a medium bowl with a whisk.
- Stir in pecans.
- Sprinkle chocolate chips over the bottom of unbaked pie shell.
- Pour pecan mixture into shell.
- Carefully place pie on a baking sheet.
- Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. (If browning too quickly cover pie loosely with foil.)
- Cool on wire rack for 2 hours; and refrigerate until serving time. (If you want to serve pie at room temperature remove from refrigerator 30 minutes before serving.)