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Chocolate Pecan Pie

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  • Prep Method: Baked
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  • Pillsbury refrigerated pie crust (from 15-oz pkg.), softened as directed on package
  • 1 cup light corn syrup
  • 1/2 cup sugar
  • 1/4 cup margarine or butter, melted
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 6-oz pkg OR 1 cup semisweet chocolate chips
  • 1 1/2 cups pecan halves
  • 2 tablespoons reserved semisweet chocolate chips
  • 10 pecan halves
  • Whipped cream


Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

Bake at 325 degrees F. for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Cool 1 hour or until completely cooled.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.


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