Chocolate Pecan Pie

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
1 pie
Level:
Easy

Ingredients
Directions

Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are 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 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.


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    6 Reviews
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    I couldn't disagree more with Mr. Mills. LOVE this pie! So delicious and soooo easy! Another true winner! Thank-you, Miss Paula!
    Great way to ruin a pecan pie!! Chocolate does not go with this pie.
    This pie tastes great. You can use either light or dark corn syrup. 
     
    There are too many pecans in this pie. I never thought I could say that, but it was dificult to cut, so the servings came out ugly. My old recipe called for 1-1/4 cups which leaves a thin layer of that pecan pie goo at the bottom. This recipe leaves none of that. 
     
    Oh...one other little thing I tried and it worked...I took about an ounce of the chocolate, the corn syrup and the butter and put them in the microwave until the butter melted completely. I stirred it all together and that added the chocolate flavor throughout (Even in the goo at the bottom, which doesn't happen because all of your chocolate stays on top of the pecans if you follow this recipe to the tee (Whic is still VERY good!). 
     
    There's a nice aroma of the bourbon. I used Jack Daniels. If the odor of whiskey will bother you, I would skip that ingredient.
    Excellent. I made it for Thanksgiving and everyone wanted the recipe.
    I am making the Paula Deen chocolate pecan pie from the 2013 Fall Cooking with Paula magazine . The oven temp. is 350 degrees. This recipe says 375. I am confused at all the different degrees some recipes require. some say 400 then lower to 350. I made this last year replacing corn syrup with pure maple syrup. It seemed to take longer to bake the pie. What is the right temperature to bake it at?
    I made this for Thanksgiving 2012, then was asked to make it again for Christmas. This thanksgiving, I was asked to make three pies, because of how many people had requested it. This pie is phenomenal.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond