Monday, November 21, 2016

Chocolate Pecan Pie

This recipe has been in my family for ages. My mom has made it since I can remember and it's a Thanksgiving tradition that has been passed on to me. I hope you will make it and be equally as wowed. It also doesn't hurt that it is a gorgeous pie!


  • 4 Squares of Baker's semi-sweet chocolate, broken into pieces 
  • 2 Tablespoons of butter
  • 1/3 Cup of white sugar
  • 1 Cup of Karo light corn syrup
  • 3 Eggs, slightly beaten 
  • 1 Teaspoon vanilla
  • 1 bag of pecan halves (1 1/4 cups for filling and the rest for topping)
  • 1 unbaked 9" pastry shells


  1. Preheat oven to 375 degrees.
  2. Microwave chocolate and butter in a microwave safe bowl on high for 1-2 minutes or until butter is melted. Stir halfway through heating time and until chocolate is completely melted.
  3. Add sugar, corn syrup, eggs, and vanilla to the mixture and stir until well blended. 
  4. Stir in the 1 and 1/4 cups of pecans and pour into pastry shell. Carefully top the mixture with pecans in a circular pattern.
  5. Bake for 50 minutes or until filling is firm two inches from the edge. Cool on a wire rack.

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