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.


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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
Thanks a Million Paula!!This was a total hit on Thanksgiving day. My family and fiend all wanted more (I only made one pie. I followed all to the T and watched the video, was never so easy. I used bakers semi sweet chocolate. I also used 2 table spoons Crown Royal!! This will be our chocolate fix with the parties I'm sure : item not reviewed by moderator and published
I love this pie and so does my family. I have been making it every year for both Thanksgiving and Christmas for the past 3 years. It is a staple to our holidays and I'm always told I have to make it. The way the chocolate and pecans blend together and hint of bourbon in the background is the perfect marriage of flavors. item not reviewed by moderator and published
Don't tell my southern grandma but this is the best pecan pie ever! It was so easy to make and even my 2 year old wanted more. I would recommend over and over. item not reviewed by moderator and published
Really good recipe. It was my first attempt at a choc. pecan pie and I was very pleased. First, it was a SUPER easy recipe. Here are some notes: 1. I rough chopped the pecans. I liked this way better because it spread out more evenly through the pie. 2. I used mini choc chips and scattered them over the pecans (before the butter/liquid mixture and I didn't measure, I just eyeballed it. The end result wasn't too chocolately at all though. It was the prefect amount. 3. I left out the bourbon because I didn't have any but would definitely add a little bit next time. It would deepen the flavor and make it richer. 4. I would add a pinch of salt. 5. ADD 20 MINS of cooking time in 10 min intervals for runny middle. Wrap crust for 1st half to prevent burning. 6. I used a deep dish and it was the perfect amount of filling. item not reviewed by moderator and published
Mmmmmmmmmmmmmmmm! item not reviewed by moderator and published
I've made this pie twice. And both times it has turned out perfect. Tip: Candied pecans and both milk and semi-sweet chocolate chips in the pie. Absolutely delicious. item not reviewed by moderator and published
This recipe gives a wonderful taste that me and my family enjoyed. Thanks for sharing!! You can include this site for more interesting recipes that you will surely love!! "gourmandia" and "chocolarious" and be the chef that you ever dreamt of. item not reviewed by moderator and published
A holiday hit while celebrating with English who have no such thing in their 'pudding' repertoire. We were liberal with the bourbon, used a good bitter-sweet chocolate and lightly toasted the pecans in a pan before adding. Coupled with Ina Garten's fool proof pie crust and cinnamon spiked whip cream -- fantastic. item not reviewed by moderator and published
Made this for my husband's pot luck at work. Divided sugar with white & brown. Divided corn syrup with white & brown. Added teaspoon of vanilla & three beans. Used chopped pecans instead of whole. item not reviewed by moderator and published
I made this for Thanksgiving and it was great! I did leave out the bourbon. To keep the pie from being runny, beat the eggs separately before adding to the other ingredients, then be sure to mix together well. If not mixed well, the pie may stay runny. Also, if you're worried about the chopped chocolate not melting during baking, melt it in the microwave before adding to other ingredients. item not reviewed by moderator and published
This pie was so easy to make. I love pecan pies, and I love the idea of adding chocolate. Its very good. It was not runny at all. I highly recommend this pie. item not reviewed by moderator and published
Definitely keeping this recipe and repeating it as much as I can!!!! Should be number one on the list!! Delicious!! Can't miss it with this recipe!! Loved it! item not reviewed by moderator and published
This pie is amazing! After reading other reviews I decided to use semi sweet chocolate chips instead of chopping the chocolate and reduced the amount of pecans to around 1 cup. I also needed to cook it for an extra 20 mins but it was great! I would definitely make this again. item not reviewed by moderator and published
I followed the recipe almost exactly...the only variation was that I used semi-sweet morsals/chips instead of chopped bar/bulk. When pie came out of oven, it looked and smelled great, but hours later when it was served at my son and daughter-in-laws for Thanksgiving, the lower level (beneath the crunchy top was very liquid and runny. What would have possibly caused this ... ? The taste was wonderful, but the presentation was a flop! item not reviewed by moderator and published
I left out the bourbon and followed the other directions letter for letter, the pie was good but next time i will use brown sugar and a pinch of salt item not reviewed by moderator and published
My husband and I absolutely loved this pie. We however did not use bourbon in our pie just the recipe and it satisfied our every expectation. We will definitely use this recipe again! item not reviewed by moderator and published
I agree with some others that the bourbon was just WAY to much and I did use a good quality. I felt like I was taking a shot of liquor with each bite. Other aspects of the pie were great. I made this pie a second time and substituted water for the bourboun and it was much better! item not reviewed by moderator and published
I thought the bourbon really overpowered this pie- I even used good quality Jim Beam and it was just too much. I added 15 minutes to cooking time and reduced pecans to 1 and 1/2 c. Am going to try again without alcohol to see if the taste is more like the pies I am used to. item not reviewed by moderator and published
Easy and Quick and Oh so good item not reviewed by moderator and published
Mmmmm! A great complement to this pie would be a whipped chocolate pie. Check out my website on my profile to find a quick and easy recipe. item not reviewed by moderator and published
Love! Love! Love! Of course Paula Deen oozes love in everything she touches! This recipe is the easiest and most tasty. Although I got in big trouble using my husbands "limited edition" bourbon, it was well worth it! item not reviewed by moderator and published
The first time that I used this recipe, it was a hit. This will be my fourth year using this recipe and I am up to cooking 10 pies for different family members for the holidays as gifts. The funny thing about this recipe, they have started calling back in July to make sure that they are on the list to get their pecan pie for Thanksgiving. If I had of known that it was so easy to make, I would have done it forty years ago. There are always some adjustments needed when using recipes and you always have to adjust to your cooking equipment. With that being said, this is the best and the easiest pecan pie that I have come across. I don’t use the bourbon in my pies but it still taste great. I have baked it with and without the chocolate and with light or dark syrup. Whatever version you would like, it will turn out good. item not reviewed by moderator and published
NEED TEN MORE MINUTES OF COOKING item not reviewed by moderator and published
LOVE. LOVE, LOVE this recipe. Used to make it just at holidays, now my family wants it more often. Easy, quick and very good. The best pecan pie I've ever had! Thank you Paula! item not reviewed by moderator and published
The best pecan pie I've ever had was at a BBQ restaurant called Percy Street in Philadelphia. This was tasty but nowhere near the best. The texture was pretty decent, I did end up cooking it for about 50 minutes, just until the top didn't jiggle as much when I shook it lightly. Something about the taste seemed off though. May need brown sugar? I'll try another recipe and see how I like it. I only wish I could get the recipe for Percy Street's pie. item not reviewed by moderator and published
Fantastic! I had this with my whole family, and they absolutely loved it! However, you have to wait a little more time because the pecans and chocolate start falling if you cut a slice. Otherwise, everyone loved this dessert. We make this dessert every month! item not reviewed by moderator and published
I loved this recipe!! Super easy and possibly the best pcan pie I have ever had!!!! item not reviewed by moderator and published
"Hi Y'all!" I'll keep this brief as it is similiar to other comments! Recipie is super easy to follow and the ingredients are easy to find. I followed the recipie exactly except for 3 slight things: 1. I only used 1.5 cups of pecans 2. Baked it exactly 45 mins at 350 after it set 3. (personal preference) I only sprinkled chocolate chips across 1/2 the pie (drumroll please....) And it came out GREAT! I like to cook but I am by NO means a baker. The pie is wonderful and my neighbors loved it. If you follow the recipe and up the cook time to 40-45mins longer, you will be pleased. Enjoy! item not reviewed by moderator and published
I made this recipe for my family Christmas day. First, what others have said about the increased time is correct. At least an additional 30 minutes is needed to bake this pie. It has too many nuts. I would recommend 1 to 1 1/2 cups. The chocolate definitely needs to be put through a food processor or shaved as recommended. With these adjustments, I am counting on it being an excellent pie. I will try again later this week. item not reviewed by moderator and published
Paula, darlin, I love you dearly. I so wish I could just spend a day with you in the kitchen. I tried this pie for Thanksgiving, and it came out not so great. There is no way in high heavens you can only bake the pie 25 mins longer. More like 40 at least. I'd never baked a pecan pie before, so of course I wasn't aware it wasn't supposed to still be runny. Thinking back.. I'm smacking my forehead here *laughs*, but I was thinking it would set up. Wrong! Might need to adjust the rest of the baking time to at least 35 minutes or more. I love you, and wish you were my grandma!! item not reviewed by moderator and published
I've made this pie several times now and it always turns out perfectly! I do reduce the quantity of chocolate because my DH and I both prefer a hint of chocolate instead of it taking over the flavor. HIGHLY RECOMMEND this recipe!! item not reviewed by moderator and published
This pie is delicious! After reading the reviews, I decided to bake it for 15 minutes longer than the recipe says and it turned out perfectly! I used a pyrex pie dish. I also covered the edges of the pie crust with foil before the last 15 minutes so that it would not get too brown. Next time I may chop up the chocolate a little bit smaller so that it mixes better with the pecans-- I also chopped the pecans instead of using halves. item not reviewed by moderator and published
this was a HUGE hit at Thanksgiving- like a big chocolate chip cookie with pecans. Bourbon was just enough to give it a great taste. I used chocolate chips as I forgot to buy chocolate - worked out perfectly (and I also had to use regular corn syrup as forgot that too). My father has already asked me to make this at Christmas - going to make 2 this time! Definitely recommend - and I wouldn't change a thing! item not reviewed by moderator and published
I made this for Thanksgiving and while I did extend the baking time to 45 minutes before the pie was set, it came out perfectly! I also made another version of it substituting white chocolate chips for the semi-sweet, hazelnuts for the pecans, and hazelnut liqueur for the bourbon. This one was even better! item not reviewed by moderator and published
This pie was great. Used Alton Brown's pie crust recipe for this. Also pre-melted the chocolate as I wanted to make sure it was evenly through the filling. Baked this using my convection toaster oven. Took just 2 minutes longer than the recipe called for and turned out perfect. I also used a pyrex pie plate. Only thing was that I didn't really pick up on the bourbon in the finished pie, but sure was good sampling while I mixed the filling!! Thanks Paula! item not reviewed by moderator and published
way too sweet, cooking time about 10 minutes further than the recipe says. I would maybe try this again with a lot less sugar and pre melt the chocolate. Mine separated and there was a layer of sugar and syrup in the bottom and the chocolate did not melt through the pie. I used a pyrex pie plate so maybe a foil pie plate would have been better. item not reviewed by moderator and published
Second or third year making this one. I love, love, love it. item not reviewed by moderator and published
This was my first ever attempt and pecan pie. Oh my goodness!! This recipe is so easy and so tasty...I will be adding this to my holiday baking, for sure!! item not reviewed by moderator and published
This was my very first time attempting any kind of pie and I think it came out pretty good considering...very tasty! BUT I have to admit that the chocolate is a LITTLE over the top...and I'm a chocoholic!! I LOVE that the filling itself (w/out the chocolate) is NOT SWEET, but perfectly YUMMY! - Which by the way is her Bourbon Pecan Pie recipe....that's the NEXT one on my list! I think that I will try this recipe next time, but I will cut back the chocolate chips to 1/4 cup and I will melt before adding...or add to top AFTER done...and I agree that according to the recipe cooking directions, the pie does not set up well enough...I will have to adjust the cooking time...but DEFINITELY worth another shot!! item not reviewed by moderator and published
My favorite is pecan pie and adding the chocolate made it even better! Try not to eat it all at once. It is yummy! item not reviewed by moderator and published
Thanks Paula!! This is such a great pie! I had my doubts, but it turned out extremely well :) item not reviewed by moderator and published
I love this pie! I am a big fan of regular pecan pie, so one with chocolate sounded amazing! I was worried about the time in the recipe because of some of the reviews, so I heated the pie for 12 minutes at 375 and 30 minutes at 350. It came out really great! I also didn't chop the chocolate chips, I just threw them in there whole and it came out just fine. I would definitely recommend this to a friend, because it is easy and delicious! (Oh and don't forget a dollop of cool whip to go on top!) item not reviewed by moderator and published
I made this pie last Thanksgiving and boy was it a hit! It was super easy and came out just like Paula said. It was extremely rich, but very decadent and tastey. In fact, it was so good that my mother-in-law ate the remainders right out of the pie plate! Thanks Paula! What a great holiday dish! item not reviewed by moderator and published
This was the first pie I've ever attempted to cook. The first time I tried it, I followed the recipe exactly except I completely left out the burbon. I also used a store-bought pie shell that comes in a tin. The second time I attempted this pie, I did everything exactly as I had done before even sticking to the 35 minute cook time, but this time I switched to a pyrex pie plate. When I cut into the pie it was unset and completely liquified. I'm going to try it again today and cook it longer as other people have suggested. For those of you whose pies did not set: Did you use a tin pie plate or a pyrex/ceramic one? I'd like to know if that made the difference between my fully set pie and my soupy one. Thanks :-) item not reviewed by moderator and published
I made this pie for Christmas, and it turned out great. I had no problems with the recipe at all. I was baking at a high altitude, so it did take a little longer to bake. I left out the whiskey to make it more kid-friendly. Will be making it again. item not reviewed by moderator and published
This pie was terrible...the baking time is wwwaayy off. With all the baking time complaints, perhaps Ms. Deen should review this one again? Or, take it off the web site until consistant results can be achieved. I followed the recipie exactly, and the pie was nowhere near set...still very raw, and my oven temp. is calibrated too!! I upped the temp back to 375 degrees as recommended by another person, but ended up with an unedible, burned pie. What a waste of expensive ingredients, as I threw it away. Will NOT be making this again needless to say. item not reviewed by moderator and published
My friends enjoyed it. They liked the chocolate chips. item not reviewed by moderator and published
This was my first pecan pie and it turned out to be delicious. I love regular pecan, but everyone makes that so I wanted something different. I think the addition of the whisky (I used Irish) helped to enhance the flavor of the chocolate and carmel combination without tasting of alcohol. I did used chocolate chips. I think the key to the cooking time is the added words, "or until the filling is set." Everyones oven is different and the altitude and humidity can effect cook times. Rarely does anything cook in exactly the same time on each occasion. My family has asked me to make this again for Christmas. item not reviewed by moderator and published
I made this on Thanksgiving and it was a huge hit, EVERYONE loved it! Like other reviewer's comments said, the cooking time is off by about 20 or so minutes. From my experience making pecan pies, I anticipated on it taking almost an hour to bake. item not reviewed by moderator and published
I broke my own cardinal rule of baking/cooking and did not do a dry run with this recipe but made it for the first time on Thanksgiving. Total disaster and inedible! Baking time was WAY OFF! I should have followed my gut and kept it in longer but I was trusting Miss Paula who has never steered me wrong in the past. To be fair, Miss Paula's pumpkin pie was delish:)! item not reviewed by moderator and published
My wife made this!!! Was GREAT!!!!! Hard to eat just one slice!!!! Good bye Weight Watchers! LOL! item not reviewed by moderator and published
I made this in a standard nine inch pie plate - it turned out perfect! item not reviewed by moderator and published
I'm baking it right now. It's been in the oven almost an hour now. item not reviewed by moderator and published
This was a great pie.. My whole family loved it. Will make it again this year... item not reviewed by moderator and published
I saw the episode for this pie and I couldn't wait to make it. I did everything exactly as it said. The pie looked beautiful but after I let it cool and cut into it, it was a huge mess! It was very runny and not edible; a pie soup. Not going to bother making it again. I was so disapointed!!! item not reviewed by moderator and published
Great recipe! I did bake it 10 minutes longer, probably due to my oven not being accurate on temp. Also, highly recommend Trader Joe's frozen pie crusts--comes 2 in package and easy to use after thawed for this deep dish recipe. Big hit! item not reviewed by moderator and published
I love this recipe as it always comes out wonderfully and is very simply to make. I recommend using high quality bourbon like Knob Creek. I usually have to have longer than 35 minutes at the reduced 350 degrees, but it's easy to tell when the pie is done, as the filling will not wiggle when you shake the cookie sheet. item not reviewed by moderator and published
My girlfrend (Debbie) and i baked this pie. The first one came out really bad and exploded in our oven. We went to youtube and looked at the video and saw that she (Paula) used a deep dish pie pan. The receipe calls for just a regular unbaked pie shell. I think Paula needs to update the receipe and mention that you should use a DEEP pie shell. *** Has anyone used a regular pie shell or did you have to use a deep one? I also wanted to say that i love my girlfriend Debbie very much. item not reviewed by moderator and published
My husband and I love this pie, I did need to cook a little longer about 10 min. I will try chopping the pecans next time. Paula love your show, keep the wonderful recipes comming. Jewel Smith Clemmons NC item not reviewed by moderator and published
This is just a twist on the basic pecan pie recipe on the Karo syrup bottle. Paula just added a 1/2 cup more nuts, chocolate and liquor to her recipe. I have made the Karo recipe for many years and when I saw her prepare this on tv it sounded good so I thought I would try it. I used semi sweet choco chips in my pie and didn't put any liquor in it. i also cooked it at 350 for about an hour, the recipe on the Karo says to cook 55-60 mins and it usually takes that long to set up. This recipe is good but I think I will stick to the plain pecan pie. item not reviewed by moderator and published
I have already went through my recipies and tossed out every other pecan pie recipe I had. This is the only one I'll use from now on! The texture was very dense and rich. It cut into beautiul slices for my guests. I even had a compliment from a guest that didn't eat nuts. Wow...thanks for this one Paula. item not reviewed by moderator and published
It was my first pecan pie and it was perfect! Mine was not runny but I made sure that it looked brown and golden on top before I took it out. I was not at home when I made it so I had to improvise with someone else's oven. I left out the chocolate and the bourbon because I didn't have it in the house. I am going to make it again for Christmas too! item not reviewed by moderator and published
I'm always baking and never, never have store bought pies for Holidays. My adult children couldn't believe how great this pie was. The only way they believed I really baked it was because of my pie pans that I've being using for 30 years. It was a great end to a great meal. Thanks Paula! Love your show. item not reviewed by moderator and published
First off, thanks to the earlier reviewers who warned about the cooking time, I checked mine after 35 minutes and it wasn't even close. I eventually pulled it after 55 minutes, (about the time for every other pecan pie recipe I could find) and it came out great. The chocolate flavor was just right, not overpowering to the pecans and the bourbon was very subdued. It gave the pie additional depth with a very nice wisp of flavor. I make a honey pecan as well as a traditional southern pecan and this one is defiintely going into the rotation. item not reviewed by moderator and published
I don't like pies in general but after I was asked to bring a pie at thanksgiving, I decided to try this recipe. Surprise, Surprise...it was great! I took some to work and my boss and co-workers raved about it.It is rich so just have a little bit at a time. Those of you with runny pies,check your ovens and measurements. and for the person who felt tipsy because of he 2Tsp of bourbon....1111!!!!???????? item not reviewed by moderator and published
I read all of the comments beforehand, and anticipated needing to bake for longer than the recipe stated. I didn't use the alcohol, but subbed vanilla extract - it is very good! I doubled the batch to make two pies at once, and baked them together. For the two pies, I went on 375 for 15 min., and then 350 for an additional 35. They came out perfect and golden! Great gift idea for the daycare ladies! As RR would say, "Yum-o!" item not reviewed by moderator and published
I have made this pie several times and each time it was a HIT! Everyone loves it! Very simple and only a few ingredients! I love this pie....plus its easy to double or triple the batch and make several pies at once! I just bake it a few minutes longer (10 minutes) and let it set before serving. item not reviewed by moderator and published
Because the cooking time does not seem to be long enough, the bourbon did not seem to cook off and I felt a little drunk after one pice also it was a runny mess. Paula this one is a MISS! item not reviewed by moderator and published
I made this pie last Thanksgiving and it was a hit. I plan on making it again this year. item not reviewed by moderator and published
My co-worker had a birthday recently, and knowing pecan pie was his favorite, I tried this recipe. Let me say SNAP!!!!! I had never made pecan pie before, and I felt like a total MAC after I told my co-workers I made it from scratch!! The only thing I did different was cook the pie a little longer than recommended time, but I do not have the best oven either. Overall, I will make this pie again and feel awesome after my friends say they totally dig it!!! item not reviewed by moderator and published
I saw the episode for this pie and I couldn't wait to make it. I did everything exactly as it said and even baked it for about 5 minutes longer just to make sure. The pie looked beautiful but after I let it cool and cut into it, it was a huge mess! It was very runny and not edible. Not going to bother making it again. item not reviewed by moderator and published
I made this pie the day I saw it on The Food Network. It was easy as pie, pun intended - smile. I used a frozen pie crust that I let hang-out in the fridge for a little bit before I put it together. I followed the directions to a T minus the bourbon and chocolate. I used vanilla instead and semi-sweet chocolate chips. It was a little runny in the center, not bad, but I'm convinced that has everything to do with the altitude, humidity, etc. in my home. Those things count when cooking, so don't blame Paula because your pie wasn't great. I put my pie back in for about 5 minutes, and it was perfect! I done this after the pie had cooled for a couple hours and still no problems. I did double the receipe so that I could have two pies. I gave the second pie to our pastor and his wife for Pastor's Appreciation. They sent a card three days later raving over how GREAT it was and that it was almost gone! Try it, I'm sure you'll LOVE it! Another Great receipe Paula! You're as cute as a pig's ear! :) item not reviewed by moderator and published
My first attempt at a pecan pie - it was wonderful - we (3 people) ate it in 2 days. I switched vanilla for the burbon (cuz I didn't have any) and next time I am going to do a penut version - with 1/2 milk chocloate and 1/2 dark chocolate Paula you are the bomb!!! item not reviewed by moderator and published
This recipe look's delicious & I know it will be good when I try it because Paula Deen is a good cook because when I watch her on Food Network she make's my "MOUTH WATER" every time her & or her son's cook and hope you continue to be on the FoodNetwork channel for year's to come.(take care). item not reviewed by moderator and published
I will stick to my usual Karo syrup pecan pie recipe. This pie with the chocolate chunks was just not good. The added bourbon and dark syrup is just too much in this pie. To me, and my family, this wasn't a winner at all. The pie appearance was impressive and it wasn't runny but it just wasn't good. I dumped the rest of my pie. I was glad I tried it out first before I served it to family and friends at Thanksgiving. Thumbs down Paula. item not reviewed by moderator and published
Made this for a gathering after seeing the show yesterday. It was easy and the pie was perfect. Did not have an issue with it being runny. This is my first attempt at making a pecan pie.Everyone commented that it was very delicious and asked for seconds. It was gone in minutes. This will be one of my top dessert recipes. item not reviewed by moderator and published
It was so simple, but I must agree with the last review, it was still quite runny. I was able to put it back in the oven and turned the heat up to 375 for about 10 more minutes. Then I let it set up in the refrig. for awhile and it was perfect. Thanks Paula, It reminded me of how good my grandma made it. Renee item not reviewed by moderator and published
I made this pie exactly as directed. After two hours of cooling, I cut into it and it was runny! Too late to put back in the oven. Now, after researching other chefs' recipes, I see that they bake the pie 45-60 min, and they tell you how to test it and what it will look like when it's done. I thought mine was done because the crust was brown and the top looked like it had set ~ no jiggling. I should have checked it with a knife. Next time, I will try Emeril's recipe, or Tyler Florence. Wish I had watched Tyler's video first.. Usually I know better than to trust the first recipe I see without comparing. 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