We’re sure you’ll agree that Pecan Pie is incredibly tasty. But Chocolate Pecan Pie takes it to the next level!
Here are three great variations of one of our all time favorite desserts. We recommend using dark chocolate for these recipes. It really makes a difference to the taste.
Basic Southern Pecan Pie recipe
For the pastry, you will need:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1/4 cup finely chopped pecans
4 tablespoons cold water
For the filling:
4 eggs
1 1/3 cups dark corn syrup
9/10 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups pecan halves
Whipped cream
To make the pastry:
This is a great pastry recipe but store-bought is just as good if you’re pressed for time.
- In a bowl stir together the 1-1/4 cups flour and salt.
- Cut in shortening until pieces are the size of small peas.
- Stir in finely chopped pecans.
- Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork.
- Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly-floured surface, flatten the dough with your hands. Roll the dough from center to edges, forming a circle about 12 inches in diameter.
Wrap the pastry around a rolling pin. Then unroll the pastry into a 9-inch pie plate.
Ease the pastry into the pie plate, being careful not to stretch pastry.
Trim the pastry to 1/2 inch beyond edge of the pie plate and fold under the extra pastry. Make a fluted edge. Don’t prick the pastry!
To make the filling:
- In a mixing bowl, beat the eggs lightly with a rotary beater until combined
- Stir in corn syrup, sugar, butter and vanilla. Mix well
- Stir in the pecan halves
Chocolate Pecan Pie filling – Variation #1
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- In a mixing bowl beat the eggs lightly with a rotary beater until combined
- Stir in the corn syrup, sugar, margarine, the 1 tablespoon flour, and vanilla. Mix well
- Stir in 1 cup melted Sephra Dark Chocolate (Belgian or Premium)
- Arrange the pecan halves on top of pie in a spiral patter or just stir them in
Chocolate Pecan Pie Filling – Variation 2
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- In a mixing bowl, beat the eggs lightly with a rotary beater until combined
- Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, and vanilla. Mix well
- Chop pecans and add to the mixture
- Sprinkle 1 cup Sephra Dark Chocolate (Belgian or Premium) in bottom of pastry
- Gently pour the filling on top, being careful to keep the chocolate chips evenly distributed
Place the pastry-lined pie plate on the oven rack and pour the filling on top. Cover the edge of the pie with foil.
Bake in a 350-degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
Once the pie has cooled, serve with whipped cream or ice cream. Cover and chill to store. Makes 8 servings.