Chocolate Pecan Pie

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

Yield:
1 pie
Level:
Easy

Ingredients
  • 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
  • 2 tablespoons good-quality bourbon
  • 3 ounces semisweet chocolate, chopped
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.2 88
I haven't tasted it yet, but I have to say I was not pleased with the little bits of chocolate that did not get completely melted/dissolved. Next time I will melt the chocolate first. item not reviewed by moderator and published
I couldn't disagree more with Mr. Mills. LOVE this pie! So delicious and soooo easy! Another true winner! Thank-you, Miss Paula! item not reviewed by moderator and published
Great way to ruin a pecan pie!! Chocolate does not go with this pie. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Excellent. I made it for Thanksgiving and everyone wanted the recipe. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
Rated BEST DESSERT by my coworkers at our Halloween Potluck. Used only 2 oz of Baker's semisweet chocolate and it gave the pie the most delicious but subtle hint of chocolate. Absolutely perfect and unbelievably easy to make!! item not reviewed by moderator and published
I just made this wonderful chocolate pecan pie. However, after reading many of the reviews, I added another cup of finely CHOPPED pecans, which seemed to make the pie thicker and not as watery as some described. I also changed the sugar to brown sugar, added Amaretto instead of bourbon, a pinch of salt and a pinch cayenne pepper. I sprinkled chocolate chips over the nuts and OMG! With those small tweaks, this pie was fantastic and everyone wanted more! Thank you Paula, and your reviewers. item not reviewed by moderator and published
Craazzzy Good! Thanks Paula Deen for making me look so good while hosting the holidays! This recipe was such a hit at Thanksgiving, a few lucky recipients will be receiving them as part of their Christmas gifts. One hint..( at least using my substandard oven, I increased the original temp to 400 for 15 minutes, then dropped it down to 375 and cooked until ready (it took longer than 25 minutes. The nuts had more of a roasted taste than before, and it was AH-MAZING!! item not reviewed by moderator and published
Now this i will try. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond