Chocolate-pecan pie

Chocolate-Pecan Pie Recipe

Like many Southern pies, and pecan pies in particular, this dessert is for those with a serious sweet tooth. Hallmark's Chocolate-Pecan Pie recipe blends chocolaty goodness with a nutty pecan flavor to entice each guest to try at least one bite. For those wanting a healthier version, we also provide a reduced-calorie Chocolate-Pecan Pie recipe as well as three other tasty twists on the traditional pecan pie, including Rum-Raisin Pecan Pie, Almond-Butterscotch Pie and Maple-Cream Pecan Pie .

Total time:
Yield: 12 wedges

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Ingredients

4 large eggs
1 cup packed light brown sugar
½ cup light corn syrup
3 tablespoons unsalted butter, melted
2 tablespoons bourbon
½ teaspoon salt
½ cup semisweet chocolate chips
1 9-inch pie shell, homemade or store-bought
1 cup pecans (4 ounces), coarsely chopped

Directions

  1. Preheat the oven to 375°F.
  2. In a large bowl, lightly beat the eggs. Whisk in the brown sugar, corn syrup, melted butter, bourbon and salt.
  3. Sprinkle the chocolate chips over the bottom of the pie shell. Pour in the filling. Sprinkle the pecans evenly over the top.
  4. Bake for 35 to 45 minutes, until the edges of the filling are firm and the center is set but still a little quivery, like gelatin. If the edges of the crust start to brown too quickly, cover them with strips of foil.
  5. Let cool for at least 1½ hours to make it easier to slice. Serve warm or at room temperature. If you make the pie ahead of time and refrigerate it, you should warm it in a 275°F oven for about 15 minutes before serving to soften the chocolate just a bit.
Tasty twists

Reduced-calorie chocolate-pecan pie: Reduce the number of whole eggs to 2, but add 3 egg whites. Reduce the brown sugar to ⅔ cup. Reduce the butter to 2 tablespoons. Use mini chocolate chips and reduce the amount to 6 tablespoons. Reduce the pecans to ⅔ cup.

 

Rum-raisin pecan pie: Use golden raisins (or regular raisins) instead of the chocolate chips. Reduce the brown sugar to ⅔ cup. Use dark rum instead of bourbon.

 

Almond-butterscotch pie: Use slivered almonds instead of pecans, and butterscotch chips instead of chocolate. Reduce the brown sugar to ⅔ cup. Omit the bourbon. Add ¼ teaspoon almond extract and 1 tablespoon Scotch whiskey.

 

Maple-cream pecan pie: Beat ¼ cup sour cream into the eggs in step 2. Reduce the corn syrup to ¼ cup and replace it with ¼ cup maple syrup (Grade B, if you can find it). Omit the butter. Omit the bourbon. Add ½ teaspoon vanilla extract.

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