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Judy's Choc. Pecan Pie

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Submitted by JOCKOJ

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

YIELD

6 servings

PREP

10 min

COOK

READY

This pie starts where classic pecan pie ends and adds a full layer of melted chocolate. Three cups of semisweet chocolate melted with butter creates a fudgy base that’s richer and more complex than a standard pecan pie.

The filling comes together on the stovetop. Melt the chocolate and butter together low and slow, stirring until completely smooth before adding the corn syrup, sugar, and eggs off the heat. Adding the eggs off-heat is a must. Hot chocolate will scramble them instantly and give you a lumpy, grainy filling.

Pecan halves go into the shell first, then the chocolate filling pours over them. During baking, the pecans float up and form that gorgeous mosaic top while the chocolate filling sets underneath into something between brownie batter and custard.

Test doneness with a knife 1 inch from the edge, not the center. The center will still jiggle when the pie is done and firms up as it cools. An overcooked center turns rubbery.

Pro Tips

  • Use pecan halves, not pieces. Halves rise to the surface in neat rows and look spectacular.
  • Shield the crust edges with foil if they brown too fast during the hour-long bake.
  • Let the pie cool at least 2 hours for clean slices. Warm slices are gooey and rich, but messy.
  • A pinch of flaky sea salt on top after baking cuts through the sweetness beautifully.

Variations

  • Bourbon chocolate pecan: Add 2 tablespoons of bourbon to the filling with the vanilla for a boozy, caramel depth.
  • Dark chocolate version: Swap semisweet for bittersweet chocolate to dial up the cocoa intensity and reduce overall sweetness.
  • Topped with whipped cream: Serve slices with unsweetened whipped cream to balance the richness.

Ingredients

1 ½ 355
CUPS ML PECAN HALVES
1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
3 710
CUPS ML SEMI-SWEET CHOCOLATE
semi-sweet, null, null *
¼ 59
CUP ML BUTTER
or margarine
1 237
½ 118
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
lightly beaten

Directions

Place pecan halves in unbaked pastry shell; set aside.

Combine semisweet chocolate and butter in a medium, saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth.

Remove from heat.

Add corn syrup, sugar, vanilla, salt, and beaten eggs to chocolate mixture, mixing well.

Pour mixture over pecans in pastry shell.

Bake at 350℉ (180℃) for 1 hour or until knife inserted 1 inch from edge comes out clean.

Serve pie warm, or let cool

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 626 53% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 359mg 15%
Total Carbohydrate 25g 25%
Dietary Fiber 3g 11%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 1%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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