Chocolate Pecan Pie

Chocolate Pecan Pie – a favorite at our house!  When making any pecan pie, be sure to beat the eggs separately before adding the melted butter to endure that the cooled, finished pie won’t be runny.

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
3 ounces semisweet chocolate, chopped
Preheat the oven to 375* F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar and the chopped chocolate. Stir until all ingredients are well combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

Bake for 10 minutes.

Lower the oven temperature to 350* F and continue to bake for an additional 25 minutes or until pie is set (another 5-10 minutes, usually).

Remove from oven and cool on a wire rack.

About Sylvia

Sylvia Britton is the owner of the Christian HomeKeeper website and ministry and began the ministry in 1997 when her husband brought home their first PC. She and her husband Mark live in Tennessee and are the parents of 5 grown children and grandparents to five so far. They homeschooled their five children from 1991 to 2016. You can follow Sylvia on Facebook or consider joining her Facebook Group called Christian Homekeepers and Like her official CHK Page on Facebook.
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