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  • Writer's pictureDairy Keen

Chocolate Pecan Pie

Thanksgiving is just around the corner and that means pies. I seriously make a pie for every person. Everyone has their favorite; this is my brother-in- law’s favorite.


Chocolate Pecan Pie

1 ½ – 2 Cups pecans, halves 1 Cup packed Light Brown Sugar 6 Tablespoons Butter 3/4 cup Corn Syrup, preferably dark 3 Large Eggs, beaten ½ teaspoon Salt 1 teaspoon Vanilla 1 – 2 Tablespoons Bourbon (If desired) ¾ cup semi-sweet chocolate chips

9-inch BAKED pie shell


Preheat oven to 350º. Place pecans on cookie sheet, roast pecans for 7 minutes. Check and stir often so they don’t burn. Remove for oven and let cool. In a medium saucepan combine butter and sugar, heat over low heat until butter is absorbed and sugar is dissolved. Add corn syrup stir. Bring to a boil and then simmer for 1 minute. Pour into a medium bowl and let cool about 10 minutes.


Put a little of the hot syrup into the beaten eggs, and stir mixture with a fork. Whisk into the syrup the salt, vanilla, bourdon, egg mixture, and nuts.


Put chocolate chips into pie shell. Pour syrup over chocolate chips; make sure all chocolate chips are covered with syrup. The nuts will float, turn nuts so the pretty side of each nut is up. This is easier with chop sticks. Bake 40-45 minutes, or until the edges are set but the center is still slightly loose. You can also test with a instant read thermometer, it should be 190-200 degrees in the middle of the pie.


* You can also leave out the chocolate for a classic pecan pie.

**I like to chop the pecans; it isn’t as pretty but easier to eat.

***To make Gluten Free use a GF Pie shell.

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