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!

Course Dessert

Cuisine American

Keyword chocolate, pecan, pie

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings servings

Calories 290kcal

Author Dorothy Kern

Cost $7

Ingredients

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

Instructions

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.

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