Pecan pie is good but CHOCOLATE Pecan Pie is better! You will wow your family this holiday with this pie: it’s a classic pecan pie that has a chocolate fudge center that tastes like a gooey brownie! This post has been sponsored by Karo® Syrup, which has been making my family pecan pies amazing for decades. All opinions are my own.
- - - - CLICK SHOW MORE FOR RECIPE - - - -
Subscribe to my channel [ Ссылка ]

VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.

CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.

CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com

YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust

PRINTABLE RECIPE: crazyforcrust.com/chocolate-pecan-pie/

Recipe:
INGREDIENTS
1 pie crust from scratch or from the refrigerated section
2 tablespoons unsalted butter
4 ounces unsweetened baking chocolate, chopped
1 cup light Karo® Syrup
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves, approximately
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
3. Place butter and baking chocolate in a large microwave safe bowl. 4. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave).
5. Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
6. Top the pie with pecan halves. Make sure they’re in a single layer.
7. I suggest using a pie crust shield so that the edges of the pie crust don’t get too dark. If you don’t have a pie crust shield, you can place strips of foil around the edges of the crust.
8. Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it’ll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
9. Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.

свернуть