Chocolate Pecan Pie

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Chocolate Pecan Pie I


  • 1 9" uncooked pie crust
  • 4 tbsp butter or margarine
  • 3 squares semisweet chocolate
  • 1 cup light corn syrup

  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cups pecan halves
  • 1/2 cup whipping cream


Preheat oven to 350 degrees F.

Heat butter and chocolate until melted. Add corn syrup, sugar, vanilla, salt and eggs. Blend well.

Arrange pecans on bottom of pie crust. Pour egg mixture over carefully.

Bake for 1 hour or until a knife inserted in the filling comes out clean.

Garnish with whipped cream to serve.


Chocolate Pecan Pie II


  • 1 package pie crust mix


  • 4 squares semisweet chocolate
  • 1/2 cup butter or margarine
  • 4 large eggs
  • 1 cup light corn syrup
  • 2/3 cup firmly packed light brown sugar
  • 1/4 cup light molasses
  • 1/2 tsp. salt
  • 1 cup chopped pecans
  • 1 1/4 cup whole pecan halves
  • Whipping cream (opt.)


Prepare pie crust according to package label directions for 2 crust pie. Shape pastry into a ball; flatten to 1 inch thickness. Roll on lightly floured surface to form a 12 1/2 inch round. Fit pastry loosely into a 10 inch pie plate (do not stretch); fold edge of pastry under 1/2 inch; crimp or flute edge decoratively. Refrigerate until ready to use. Preheat oven to 350 degrees F. Make filling:


In medium saucepan, melt chocolate and butter; cool slightly. In medium bowl, with rotary beater, combine eggs, corn syrup, brown sugar, molasses, and salt. Beat until well mixed; stir in chocolate mixture and chopped pecans. Pour into prepared pie shell. Arrange pecan halves on top of pie. Bake 45-50 minutes, or until filling is set in center when pie is shaken gently. Cool completely on wire rack - about 3 hours. Garnish with whipped cream and additional pecan halves, if desired. 10 servings

By Robin from Washington, IA

Chocolate Pecan Pie III


  • 1 refrigerated pie crust
  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1 tsp. vanilla
  • 3 eggs
  • 1 cup semisweet chocolate chips (6 oz)
  • 1 1/2 cups pecan halves
  • 10 pecan halves
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  • 1/2 cup whipping cream, whipped


Heat oven to 325 degrees F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan. Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.


By LRP from Lowell, MA

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