Switch to Desktop Site
 
 

Chocolate pecan pie

(Read article summary)
Image

The Gourmand Mom

(Read caption) Pecan pie made even more decadent with chocolate chips.

About these ads

Pecan pie may be synonymous with Thanksgiving, but nine times out of 10, if you set me before a dessert buffet, I’m going to pick the chocolate option. I can’t help it. No matter how delicious the other options appear, chocolate almost always wins. It’s how my brain is wired, I guess.

So, on Thanksgiving, when the table is abound with tempting dessert options of every kind imaginable, it’s a tough call for me. On any other day, I’d have a slice of each. But, on Thanksgiving, my stomach has usually reached full capacity by this point. Do I bypass those beautiful, seasonal pies to get a bit of my dearest chocolate? There was a day when I needed to make that tough decision, but not any more. Now, I have my seasonal pie and my chocolate, too.

A few years ago, I discovered the magic of Chocolate Pecan Pie. It was an Emeril Lagasse recipe which originally won my heart. Such an ingenious idea; rich pecan pie coupled with bits of semi-sweet chocolate, melted and married to the pecans in pure Thanksgiving harmony. I’ve haven’t made a plain pecan pie since. Here’s my little twist on a chocolicious pecan pie.

Chocolate Pecan Pie

1 9″ Pie Shell (frozen or homemade)
1 cup Chocolate Chips
1-1/2 cup Pecan Halves (slightly broken)
3/4 cup Light Corn Syrup
1/2 cup Light Brown Sugar
1/4 cup White Sugar
2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
3 Eggs, lightly beaten

Preheat oven to 350 degrees F.

Place the pie shell onto a foil lined baking sheet, to prevent oven spill-over. Scatter the chocolate chips on the bottom of the pie shell. Scatter the pecan pieces over the chocolate. In a mixing bowl, whisk together the remaining ingredients until well blended. Pour the mixture over the pecans and chocolate.

Bake for about 55 minutes, until set.

Cool before serving.

Related post: How To Make an All Butter Pie Crust

Share