{ Decadent Chocolate Pecan Pie }
This pie is killer. Oh my word. Decadently delicious. Flakey pastry filled with nutty, crunchy pecans swimming in smooth caramel, and swirling in melted chocolate. How could you not? It’s everything to adore all lovingly combined into one pie plate!
Needless to say, we all downed the entire thing in less than 24 hours (shows you what we are capable of over here 😉 ) The kids enjoyed it still warm from the oven for after school snack last week, and Denis and I may have each snuck in a piece before bed… and again first thing in the morning… We like our desserts in this house.
The filling recipe below is quick and easy. Other than a little butter melting, all the ingredients combine together in just one medium sized bowl, making for easy cleanup afterwards.
Making your own pastry crust first makes things a little more involved, if you opt for that route. But honestly, homemade is oh so worth it! (My go-to pie crust recipe can be found HERE.)
In the meantime, pour this incredible filling into your own favourite pastry crust, bake for an hour or so, and enjoy!
Chocolate Pecan Pie Filling
Ingredients
- 4 lg eggs
- 1 cup light brown sugar
- 1 cup light corn syrup
- 1/4 cups butter, melted
- 2 1/2 tbsp all-purpose flour
- 2 cups pecan halves
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Melt butter, and set aside to cool before adding.
- Whisk eggs in medium bowl until combined. Add brown sugar and corn syrup, stir until combined.
- Add in melted butter slowly, stirring at the same time to incorporate (so as not to cook the eggs). Mix in flour, pecans, and chocolate chips.
- Pour filling into prepared 9" deep dish (or 10" regular) pastry crust. Bake for 60-70 minutes until centre is puffed up and crust is golden.
- Allow to rest for at least 30 minutes before serving. Keep stored in refrigerator.
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