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Chocolatey Pecan Pie

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