Dessertscrazyforcrust5.0
Double Chocolate Pecan Pie Recipe
This Double Chocolate Pecan Pie is an easy pecan pie recipe that's full of chocolate chips and it has an easy no roll chocolate pie crust!
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat oven to 425°F. Press the pie crust into the 9” pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
2
Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
large eggs3(237ml) dark corn syrup1 cupcornstarch1 teaspoon
3
Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips. Pour the filling over the top. The pecans will rise to the top of the pie. Note: it’s important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!
4
Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1½-inches wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or cover with a pie shield.)
5
Bake for ⏱️ 10 minutes at 425°F. Then lower the temperature to 350°F and bake for ⏱️ 35-45 minutes or until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.)
Nutrition Facts
calories
634 kcal
fat Content
38 g
serving Size
1 /8th pie
fiber Content
2 g
sugar Content
31 g
sodium Content
2643 mg
protein Content
7 g
cholesterol Content
115 mg
carbohydrate Content
69 g
saturated Fat Content
15 g
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