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Chocolate Pecan Pie

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By Betty Crocker Kitchens
Updated Oct 6, 2017
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When you just need to indulge, pick pie, pecans and chocolate. You won't be disappointed!

More About This Recipe

  • We can thank the South for bringing pecan pie into the mix of America’s favorite Thanksgiving desserts. And out of all of Betty’s spins on pecan pie you should definitely try this chocolate version first. Its gooey insides and crispy outer layer make for an amazingly delicious texture, and the chocolate combined with the pecans make for an even better flavor. The crunchy, sugared-up pecans surrounded by melty chocolate are totally irresistible. This from-scratch recipe also asks for homemade pie crust, so make sure to read up on Betty’s step-by-step guide to getting the perfect crust. When you’re done, you’ll have a perfectly decadent pie that everybody will want you to make again and again.

Chocolate Pecan Pie

  • Prep Time 20 min
  • Total 3 hr 40 min
  • Servings 8
  • Ingredients 12
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Ingredients

Best Flaky Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
  • 2 to 3 tablespoons cold water

Pecan Filling

  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup pecan halves or broken pecans
  • 1 bag (6 ounces) semisweet chocolate chips (1 cup)
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 375°F.
  • Step 
    2
    In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Step 
    3
    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • Step 
    4
    In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
  • Step 
    5
    Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Nutrition

630 Calories
35g Total Fat
6g Protein
76g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
315
Total Fat
35g
0%
Saturated Fat
14g
0%
Cholesterol
105mg
0%
Sodium
350mg
0%
Total Carbohydrate
76g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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