Chocolatey Pecan Pie

To ensure the smoothest filling for this pie, sprinkle in the brown sugar, breaking up any lumps by hand. Brown sugar tends to clump as it dries (adding a small piece of apple to the bag you keep the sugar in will help restore moisture).

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Makes: 8  servings Prep 15 mins  plus chilling Bake 350°F 55 mins


  • 1 1/2 cups  all-purpose flour
  • 1/4 teaspoon  salt
  • 6 tablespoons  cold butter, cut up
  • 2 tablespoons  vegetable shortening
  • 4 - 6 tablespoons  ice water
  • 1 cup  light corn syrup
  • 3 large eggs, lightly beaten
  • 3/4 cup  firmly packed light brown sugar
  • 3 tablespoons  butter, melted
  • 2 tablespoons  brandy
  • 1 teaspoon  vanilla extract
  • 1 1/2 cups  pecan halves
  • 1/4 cup  chocolate chips


1. Make pastry. Combine flour and salt in a medium bowl. Gradually add the butter and shortening, tossing gently until all the pieces are coated with flour. With a fork, cut in butter and shortening until mixture resembles coarse crumbs. Add the ice water, a tablespoon at a time, tossing vigorously until the pastry just begins to hold together. On a smooth surface, shape pastry into a ball; flatten into a thick disk. Wrap tightly in plastic wrap and refrigerate 1 hour or overnight.

2. Make filling. Heat oven to 350 degree F. In a large bowl, whisk together corn syrup, eggs, brown sugar, butter, brandy, and vanilla until blended. Stir in pecans and chocolate chips.

3. On a lightly floured surface with a floured rolling pin, roll pastry into a 14-inch circle. Fit into a 9-inch deep-dish pie plate, letting pastry hang over edge. Trim pastry, leaving a 1-inch overhang. fold overhanging pastry under edge and flute.

4. Pour filling into prepared pie crust and bake until a small, thin knife inserted halfway between the center and edge comes out clean, about 50 to 55 minutes. Let cool completely on a wire rack and serve at room temperature. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)625,
  • Fat, total(g)34,
  • chol.(mg)115,
  • sat. fat(g)12,
  • carb.(g)78,
  • fiber(g)2,
  • pro.(g)7,
  • sodium(mg)286,
  • Percent Daily Values are based on a 2,000 calorie diet
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