This post may contain affiliate links. Please read my disclosure policy.
|The usual suspects|
|Add the pecans to a unbaked pie crust|
|Pour the sugar, syrup blend on top and bake!|
|I did end up baking it longer than the recipe called for. I am beginning to think my oven cooks slow. Just trust your judgment so you don’t end up with runny pie innards.|
|Chocolate pecan is almost the same as regular pecan – except for the secret ingredient … German’s Sweet Chocolate. |
The full recipe can be found at the end of this post.
|Chocolate, pecans, sugar, eggs and syrup – yum! |
This is the only pie my daughter will eat.
|Pop it in the oven and enjoy.|
|Regular pecan fresh from the oven.|
|A family favorite|
|As mentioned above, my husband loves pecan pie. |
He rated this as
|Wow – it is chocolaty!|
Chocolate Pecan Pie
1 package (4 ounces) BAKER’S GERMAN’S Sweet Chocolate
or 4 squares BAKER’S Semi-Sweet Chocolate, broken into pieces
(I always use the German’s)
2 tablespoons margarine or butter
1 cup KARO Light Corn Syrup (or Dark)
3 eggs, slightly beaten
1 teaspoon vanilla
1 1/4 cups pecan halves
1 unbaked pastry shell (9 inch)
Heat oven to 350 degrees.
Microwave chocolate and margarine in microwave bowl on HIGH 1 to 2 minutes or until margarine is melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecans. Pour into pastry shell.
Bake 50 minutes or until filling is firm 2 inches from edge. Cool on wire rack.
Makes 8 servings.
Thanks for stopping by! Tricia