Chocolate Pecan Pie

chocolate-pecan-pieJust as Pumpkin Pie is a traditional Thanksgiving dessert, there’s some thing similar which takes a center-stage, and that is Pecan pie. Paired best with Chocolate, this luscious dessert is a step above the tradition, especially as it looks more elegant. Rich & creamy pie, well-accentuated with the pecan pieces, and topped with a generous dollop of Kahlua-Whipped Cream, this recipe will add a special glamor to your Thanksgiving dinner. You can make the pie a couple days in advance, then assemble it when ready to serve.

[Recipe courtesy of Woman’s Day magazine; Photo by Joe Schmelzer]

Chocolate Pecan Pie Recipe

Yields one nine-inch pie
1 refrigerated ready-to-bake pie crust (from a 15-oz box of 2)
1 cup (6 oz) semisweet chocolate chips
1 cup light corn syrup
1 cup firmly packed light-brown sugar
3 large eggs
2 Tbsp stick butter, melted
1 and 1⁄2 tsp vanilla extract
1⁄2 tsp salt
6 oz (1 & 1⁄2 cups) pecan halves, 1⁄2 cup chopped

Serving Suggestion: Kahlua Whipped Cream (recipe follows)

Place oven rack in lowest third of oven. Heat to 350°F. Fit crust into a 9-in. pie plate. Crimp or flute edges as desired.

Scatter chocolate chips evenly in the crust. Whisk syrup, sugar, eggs, butter, vanilla, salt and 1⁄2 cup chopped pecans in a large bowl until well blended. Pour evenly over chips. Arrange pecan halves on top.

Bake 50 minutes, or until crust and pecans are browned. If crust begins to darken too quickly, cover edges with foil.

Cool completely on a wire rack.

Kahlua Whipped Cream: Beat 1⁄2 cup heavy (whipping) cream and 1 Tbsp Kahlua or other coffee-flavored liqueur until soft peaks form when beaters are lifted.

Note: The pie can be made up to 3 days ahead. Cool, cover and leave at room temperature. Make the whipped cream up to 1 hour before serving. Refrigerate in serving bowl. Serve the Pecan Pie topped with Kahlua whipped cream and make your Thanksgiving memorable!


  1. Hi Gladiolus – here's a good substitute recipe for light corn syrup:


    * 2 cups granulated sugar
    * 3/4 cup Water
    * 1/4 tsp. Cream of Tartar
    * dash of salt

    Combine all ingredients in a heavy, large pan (stainless). Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage, 238 -240 degrees F.

    Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

    Makes almost 2 cups.

    Hope this helps!:)

  2. Do you think there is any possibility to do tis without corn syrup? I´m from sweden and its pretty hard to find around here but I thought that maybe there is some sort of substitute because it seems so delishious!

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