WEEKDAYS 1e|12c|p

Chocolate Pecan Pie

Carla Hall
Servings: 6-8
30 to 60 min

A must-try holiday pie!

  • Ingredients
  • step-by-step directions
Chocolate Pecan Pie
  • 2 tablespoons butter (softened)
  • 1/2 cup granulated sugar
  • 3 eggs (lightly beaten)
  • 2 teaspoons cornstarch
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup dark corn syrup
  • 1 store bought pie crust
  • 1 egg white (lightly beaten)
  • 1 1/2 cups pecans (chopped)
  • 1/2 cup dark chocolate chips
  • Preheat oven to 350°F.
  • In a large mixing bowl, add the butter and sugar, and beat together with a hand mixer or whisk until well combined. Add the eggs, cornstarch, vinegar, salt, vanilla and corn syrup, and mix to combine.
  • On a clean work surface, roll dough out to a 10-inch circle. Place inside a 9-inch pie dish. Crimp the edges of the crust together with your fingers to make a pattern. Using a pastry brush, coat the the crust with beaten egg white. Sprinkle the pecans and chocolate on the bottom of the crust. Pour reserved filling into prepared crust. Place the pie onto a rimmed baking sheet and place in the oven to bake for 40 to 50 minutes or until set. Cool on wire rack before serving.
  • Helpful Tips:
    1. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
    2. If the crust is getting too dark, cover with aluminum foil.
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