Chocolate Pecan Pie
This easy chocolate pecan pie recipe is a classic pecan pie with Karo® syrup, but it's also full of chocolate! It tastes like a gooey brownie inside. You only need one bowl and a whisk to make this pie, and it'll be in the oven in under 10 minutes. It's the perfect holiday pie!
Servings 12 servings
- 1 pie crust from scratch or from the refrigerated section
- 2 tablespoons unsalted butter
- 4 ounces unsweetened baking chocolate, chopped
- 1 cup light Karo® Syrup
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves, approximately
Preheat oven to 425°F.
Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
Place butter and baking chocolate in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave).
Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
Top the pie with pecan halves. Make sure they're in a single layer.
I suggest using a pie crust shield so that the edges of the pie crust don't get too dark. If you don't have a pie crust shield, you can place strips of foil around the edges of the crust.
Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it'll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.
Serving: 1serving | Calories: 290kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 142mg | Potassium: 107mg | Fiber: 2g | Sugar: 39g | Vitamin A: 118IU | Calcium: 22mg | Iron: 2mg