Chocolate Pecan Pie
This is a great variation on the classic pecan pie that graces our Thanksgiving table every year.
Servings: 12
Ingredients
- 6 ounces chocolate We used semi sweet, but I also love darker chocolate as well. If your crowd prefers, milk chocolate is good as well.
- 5 tablespoons butter
- 4 eggs
- 1 cup karo syrup I used light, but dark karo would work just as well.
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 ½ cup pecans you can either chop these, or leave them whole.
- 1 pie crust
Instructions
- Roll out your crust and form it into the pan. Place in the freezer while you are prepping your filling.
- Preheat the oven to 325 degrees.
- Place chocolate and butter in a microwaveable bowl. Microwave for 20-30 seconds. Remove and mix. If the chocolate still isn't melted return again for another 10 seconds. You want to do each addition gradually, so as to not overheat the chocolate. You want it just barely melted.
- In another bowl, add eggs, Karo, sugar, vanilla, and salt. Mix with a whisk or hand mixer for about 2-3 minutes. Add in the chocolate and mix only until combined. Add pecans and fold in.
- Pour into pie crust and place in the oven.
- Bake for 55-70 minutes until the center is set but still jiggles, just slightly. Technical terms, right?
- Remove and allow to cool before slicing. I like my pie set up overnight in the fridge.
- We love to serve our pie with whipping cream or vanilla ice cream. But you can serve it however you like.