Chocolate Pecan Pie

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings


3/4cup chocolate chips
1 (9-inch) piecrust, prebaked
1cup light corn syrup
1/2cup packed light brown sugar
1/4cup (1/2 stick) unsalted butter, melted
3 eggs
1teaspoon vanilla extract
1/4teaspoon salt
1 1/2 cups coarsely chopped pecans


1. Preheat oven to 400F.

2. Sprinkle chocolate chips over warm, prebaked crust. When melted, spread evenly.

3. Combine corn syrup, brown sugar, melted butter, eggs, vanilla and salt in a large bowl; whisk until well blended. Stir in pecans. Pour over chocolate. Bake 40 to 45 minutes or until set. Place a pie shield or strips of aluminum foil over rim if it starts getting too brown.

4. Transfer pie to a wire rack; let cool to room temperature before serving. Or chill, then serve. Serves 10.

Nutritional Info *per serving

  • Calories 468
  • Fat 27g
  • Cholesterol 78mg
  • Sodium 218mg
  • Carbohydrate 58g
  • Fiber 2g
  • Protein 4g