Well I am proud to bring you a guest post which my dear friend, Terri. Please join me in thanking Terri for providing us with this scrumptious recipe.
Well, butter my butt and call me a biscuit!! When Christy asked me to be a guest blogger for SP I was tickled pink.
Thank you Christy for all you do! Now, this recipe has been around a long time and it is similar to her mama’s on but one BIG difference…….CHOCOLATE!!
Ingredients You’ll Need For This Chocolate Pecan Pie recipe:
- Deep dish pie crust
- Chocolate chips
- Corn syrup
How To Make Chocolate Pecan Pie Step By Step Instructions
- Step 1 Preheat your oven to 375 degrees.
- Dump into one bowl (I KNOW….ONE bowl, how easy!) all of the eggs, sugar, salt, melted butter and corn syrup.
- Step 2 Use a hand mixer on low to mix together till kinda frothy (I just looove that word).
- No need to mix any more than a minute.
Step 3 Put Chocolate Chips into the bottom of the pie shell.
How to Make Two Thinner Chocolate Pecan Pies:
Now IF you wanna make 2 thinner pies, I use two shallow pie shells and place 1/2 cup EACH of choc. chips in the bottom. When it comes time to pour in the mixture, I just divide the amount into half and bake just at the 45 minutes ‘cuz they are thinner. Also works nicely when you are short on time. That way I get one and I have one to take. Also you could add a few extra pecans to the mix if you are making two-sies so there’s plenty of nuts in every heavenly bite. ;-}
- Step 4 Add pecan halves or pecan pieces…..I like the pieces as it seems to be easier to cut the pie to serve.
- Step 5 Pour into pie shell (or into the 2 shells IF you are doing the two-sie thing from step 3).
- Step 6 Evenly distribute the mixture over the choc. chips.
Step 7 Place carefully and slowly -no sloshing- onto a PRE-heated oven on the Lower rack.
Why place on the lower rack of the oven?
The liquid nature of the mix bakes from the bottom more thoroughly/evenly and then the top doesn’t burn. Place a larger-than-the-pie piece of foil on the very bottom of the oven.
Tips to Determine Whether The Chocolate Pecan Pie is Ready to Be Removed
Here is where most folks who say that they don’t make pies well can get into a better cookin’ game. Now I live on a mountain at a high altitude and it took me months of being confused about why I seemed to have lost my ever-lovin’ mind and nothing baked right!
Oven temps can vary (buy an oven thermometer and check it often) and even weather and altitude can make a difference. High altitude is longer and slightly lesser temp for baking.
Sooooo, try this. DON’T take out your Chocolate Pecan pie outta the oven UNTIL you have given the rack a “slight shake” with your oven-gloved hand……..IF you see a wiggle, jiggle move, or groove of the center of the pie, IT NEEDS ABOUT ANOTHER FIVE MINUTES TO BAKE.
Repeat over and over till the pie won’t wiggle anymore. That is what they call “set”. I start this pie out at a 45 minute time and check till it goes about an hour for the deep-dish and about 45 minutes for the two-sie pies. Cool down for a few minutes before cutting. Do you have difficulty getting it out of an aluminum pie pan? Jes’ SNIP the edge of that puppy with some scissors and peel back the edges so you can “get to” the pie crust more cleanly without breaking the crust edge. 🙂
- 1 ready-made 9" Deep-dish pie crust
- 1/2 cup chocolate chips
- 3 eggs
- 2/3 cup sugar
- 1/2 tsp. salt
- 1/3 cup butter melted real butter only for me
- 1 cup corn syrup like Karo
- 1 cup pecan halves or pecan pieces
- Preheat oven to 375.
- In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips. Bake between 45 and 60 minutes (depending on your oven) until it is set. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!
You may also like these pecan pie recipes:
“To laugh often, to win the affection of children, to find the best in others , to know even one life has breathed easier because you have lived. This is to have succeeded!” Attributed to Ralph Waldo Emerson (From Southern Plate Reader, Jay. To submit your quote click here!)