Chocolate-Pecan Pie

How can pecan pie be even better? Add chocolate! It's all so easy when you use an unroll-and-fill refrigerated pie crust.

Chocolate-Pecan Pie

PillsburyRecipe by Pillsbury

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25 minutes

2 hours 30 minutes

10 servings

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Nutrition Info

  • 1 Serving
  • 540
  • 32g
    (Saturated Fat 12g, Trans Fat 0g)
  • 90mg
  • 180mg
  • 59g
    (Dietary Fiber 2g, Sugars 33g)
  • 5g
  • Percent Daily Value*
  • 8%
  • 0%
  • 4%
  • 6%
  • Exchanges
  • 6
  • 2
  • 2
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 350°F. Bake 50 to 55 minutes.

  • Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Ingredients

  • 1  Pillsbury® refrigerated pie crust, softened as directed on box
  • 1  cup light corn syrup
  • 1/2  cup sugar
  • 1/4  cup butter or margarine, melted
  • 1  teaspoon vanilla
  • 3  eggs
  • 1  cup semisweet chocolate chips (6 oz)
  • 1 1/2  cups pecan halves
  • 10  pecan halves
  • 1/2  cup whipping cream, whipped

Directions

  1. 1Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
  2. 2In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
  3. 3Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
  4. 4Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Categories: Course, Desserts, Pies, Cream & Custard Pies

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