If you’re a chocolate lover like I am, you probably understand that chocolate and nuts complement each other brilliantly.
So if pecan pie is good, and chocolate is good, why not combine them and have the best of both worlds in a Chocolate Pecan Pie?
9-inch unbaked pie crust
1- 1/2 cups pecans
3/4 cup semi-sweet chocolate chips
3 large eggs
1 cup sugar
1 cup dark corn syrup
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 375°F.
Coarsely chop the pecans, reserving about 16 whole pecans if you would like to use them for decoration. Place the nuts on a baking sheet and roast for about 6-8 minutes. Cool.
In a large mixing bowl, whisk together the eggs, sugar, corn syrup, butter, vanilla and salt. Stir in the chopped toasted nuts and chocolate chips.
Warm the pie crust in the oven for about 5 minutes. Pour in the filling. If you are decorating, arrange the reserved whole pecans around the edge. These don’t show up much but give a nice sense of finish to the pie.
Bake 40-45 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools.
Tips from Jane
— The quantity of nuts is not crucial. I tend to use the larger amount, because I love pecans. I’ve seen many recipes that use only 1 cup, so the choice is up to you.
— Toasting the nuts brings out the flavor; again, it’s not essential but a nice touch.
— It can be difficult to judge when this pie is done, and I’ve had it take 40 minutes one time and a bit over 45 the next. If you’re not sure, I would err on the side of under baking, because it does firm up nicely.
— Warming the pie crust is supposed to keep it from getting soggy.
— I’m told that you can substitute light corn syrup for a milder flavor, and brown sugar for a more intense, caramel flavor.
— If you prefer to focus just on the nuts, check out my Pecan Pie recipe.