Chocolate Pecan Pie Recipe

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Smooth and chocolaty; an irresistible variation of the classic southern pie.
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  • 1 pie crust - prepare your favorite recipe or use a store bought crust
  • 1 1/3 cups pecans
  • 4 eggs - large
  • 1/3 cup unsalted butter
  • 3/4 cup brown sugar - packed
  • 1/4 cup cocoa powder - unsweetened and sifted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup light corn syrup
Container:9 inch pie plate, mixer and large mixing bowl, small mixing bowl
30 mins
45 mins
1.25 hrs
  • Either prepare your favorite pie crust recipe or use a store bought pie crust and place it into a 9 inch pie plate. Flute the edges as desired.
  • Scatter pecans evenly over the bottom of the crust. Break them into pieces if the pecans are too large.
  • In a small bowl, beat the eggs with a fork.
  • In a large mixing bowl, cream the butter, sugar and vanilla until light and fluffy.
  • Beat in the cocoa and the salt.
  • Gradually add in the egg mixture, making sure that they incorporate completely.
  • Stir in the corn syrup. The mixture will be thick.
  • Pour this mixture slowly over the pecans in the crust.
  • If any pecans do not get completely covered, submerge them with a handle of a spoon.
  • Let the pie stand for 2-3 minutes. If bubbles rise, pierce them with a toothpick. It's alright if some of the pecans rise to the top.
  • Bake in a preheated 400° F. oven for 10 minutes. Then, reduce the heat to 350° F. and bake for 33-37 minutes or until the edges are cracked and risen but the center still slightly jiggles when the pie is shaken gently.
  • Do not over bake.
  • If the crust begins to brown too much, cover the edges with foil. Don't let the foil hit the filling because it will stick to the foil when you remove it.
  • Remove from the oven and cool.
  • Serve with sweetened whipped cream or vanilla ice cream.
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