Return to Content

Chocolate Pecan Pie

Chocolate Pecan Pie
1 vote, 5.00 avg. rating (89% score)
by

Yield: Serves 8-10

The best of both worlds, baked in the same crust. Present while still warm, topped with freshly whipped cream. --Follansbee Inn, North Sutton, New Hampshire

Ingredients:

  • 1-1/2 cups coarsely chopped pecans (6 ounces)
  • 6 ounces semi-sweet chocolate chips
  • 8-inch pie shell, partially baked
  • 1/2 cup light corn syrup
  • 1/2 cup sugar
  • 2 extra-large eggs
  • 1/4 cup butter (1/2 stick), melted and cooled

Instructions:

Preheat oven to 325 degrees F. Sprinkle pecans and chocolate chips evenly into pie shell. Blend corn syrup, sugar, and eggs in medium bowl. Mix in cooled melted butter. Pour mixture slowly and evenly into pie shell. Bake until firm, about 1 hour.
Updated Tuesday, September 23rd, 2008
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Chocolate Pecan Pie

  1. Anonymous November 24, 2008 at 9:14 pm #

    This is one of the best pies I have ever eaten!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350