Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Prep time: 15 min
Cook time: 1 h
Total time: 15 min
Yield: 10
Ingredients: 1 refrigerated pie crust; 1 cup semi-sweet chocolate chips; 3 tablespoons milk; 4 eggs; 3 tablespoons butter, melted; 2 teaspoons McCormick® All Natural Pure Vanilla Extract; 1 cup dark corn syrup; 1 cup sugar; 1/2 teaspoon McCormick® Ground Cinnamon; 1/4 teaspoon McCormick® Ground Allspice; 1/4 teaspoon salt; 1 1/2 cups pecan halves

By: McCormick Kitchens

Made With:

Pecan pie is a classic dessert for the holidays, and this variation is made even more delicious with a layer of rich, melted chocolate that turns the filling into a decadent texture. Our easy chocolate pecan pie comes together like traditional pecan pie, but the addition of semi-sweet chocolate chips lends a pleasant, slightly warm bitterness to counter the combination of corn syrup and sugar, all while pairing perfectly with the crunch and nuttiness of pecans.

Recipe Info

Prep Time:

15m
Cook Time:

1h
Ingredients:

12
Servings:

10
User Rating:

Ingredients

1 refrigerated pie crust
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® All Natural Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Allspice
1/4 teaspoon salt
1 1/2 cups pecan halves

Nutrition Information

(per serving)

Calories 569
Carbohydrates 72 g
Cholesterol 98 mg
Fiber 2 g
Protein 5 g
Sodium 244 mg
Total Fat 29 g

Key products

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® Ground Allspice, 0.9 oz

$5.49

Unit price: per

Instructions

Preheat oven to 425°F. Prepare pie crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Press crust firmly into bottom and up sides of pie plate, making sure there are no bubbles or cracks. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.

Test Kitchen Tip: To help keep pie crust from settling or slumping when blind baking, line inside of pie crust with parchment. Fill evenly with pie weights, dry beans (about 1 1/2 pounds), or even granulated sugar before baking. Carefully remove parchment and weight before filling pie.