In some parts of the United States, pecan pie is a Thanksgiving tradition. This Chocolate Pecan Pie is taken above and beyond the usual pecan pie’s corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. Also an abundance of pecans makes for a wonderful satisfying filling.
Please check out my Thanksgiving Turkey Dinner Menu which includes this easy-to-make and very delicious Southern Pecan Pie.
- Pastry for 9-inch one crust pie
- 1 1/2 cups pecan halves, toasted or untoasted (your choice)*
- 1 cup semisweet chocolate chips
- 4 eggs, beaten
- 1/2 cup granulated sugar
- 1/2 firmly-packed cup brown sugar
- 1/2 cup corn syrup (light or dark)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Whipped cream, lightly sweetened (for garnish)
Preheat oven to 375 degrees F. Prepare pie pastry. Position oven rack in middle of oven.
Spread the pecan halves and chocolate chips evenly over the bottom of the unbaked pie shell.
In a large bowl, whisk together the beaten eggs, sugar, brown sugar, corn syrup, vanilla extract, and salt until smooth. Slowly pour the filling over the top of the pecans and chocolate chips.
Bake approximately 40 to 60 minutes or until the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job. Pecan pie is done at the first signs of solidity in the center of the pie (center should not shake).
Storing Pecan Pie: The pie can be made a day before serving and stored in the refrigerator. Serve cold or bring to room temperature.
Freezing Pecan Pie: Pecan pie may also be frozen for later use. Allow to cool completely before freezing. When the pie has cooled, wrap in plastic wrap and then place in a plastic freezer bag. The pie can be frozen for up to four months.
Makes 8 servings.
* To toast Pecans - Place pecans on a baking sheet and bake for approximately 8 minutes or until lightly browned and fragrant. Remove from oven and let cool.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Photos from the FoodNetwork.com.
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Categories:Baking Chocolate Recipes Dessert Recipes Holiday Turkey Dinners Holidays & Events Pecan Pies Thanksgiving