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Chocolate Pecan Pie

Crust:

6 tablespoons cold salted butter

2½ tablespoons cold vegetable shortening

1½ cups flour

1½ teaspoon sugar

½ teaspoon salt

3 to 4 tablespoons ice water

Dice the butter. Put the butter and vegetable shortening in the refrigerator while you prepare the dry ingredients. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is about the size of peas. With the processor pulsing, gradually add the ice water. Pulse until the dough begins to form a ball. Pour dough onto a floured surface and form into a ball. Take care not to overwork it. Wrap in plastic wrap and refrigerate for 30 minutes. Roll into a circle on a floured surface, gently fold, place in a pie dish, and crimp the edges.

Filling:

3 eggs

1 cup white sugar

1 cup corn syrup or golden syrup

1 tablespoon melted butter

1 teaspoon vanilla

¼ salt

2 cups pecans

¼ to ½ cup chocolate chips (depends on how much you like chocolate)

Preheat oven to 350°F.

Lightly beat the eggs. Stir in the sugar, syrup, butter, vanilla, and salt. Mix well. Stir in pecans and chocolate chips. Pour pecan filling into pie crust.

To prevent over-browning, you can cover the crust edges with pie shields or pieces of aluminum foil. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Remove crust shields after about 45 minutes. Cool for 2-4 hours on a wire rack before serving.

Doneness Hints from the Karo website:

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done.

Variation:

For something different, add ¼ to ½ cup of shredded coconut.

Credits:

The crust is based on a crust recipe from Ina Garten and the pie filling is based on the Karo Syrup recipe.