Perfect for fall and the upcoming holiday season, this Easy Chocolate Pecan Pie recipe will become one of your new favorites as it’s certainly one of ours! I’ve really struggled to find a good pecan pie recipe in the past but this one is so simple and comes out beautifully.
I cheat a bit by using a pastry shell but let me tell you what, I know my strengths and buying pastry shells is one of them *grin*.
I shared with you a few weeks ago my recipes for an Creamy Pumpkin Pie (also made with a pastry shell) and these two pies would be a fantastic addition to your Thanksgiving meal and would also make lovely holiday desserts to bring to gatherings.
Ingredients for making Chocolate Pecan Pie
3 eggs, lightly beaten
1 cup light or dark corn syrup 1/2 cup granulated sugar
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract 1 1/2 cups pecan halves
1 (9 inch) unbaked pastry shell
How to make Chocolate Pecan Pie
Print the Recipe for Chocolate Pecan Pie
- 3 eggs, lightly beaten
- 1 cup light or dark corn syrup 1/2 cup granulated sugar
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter or margarine, melted
- 1 teaspoon vanilla extract 1 1/2 cups pecan halves
- 1 (9 inch) unbaked pastry shell
In a large bowl, combine eggs, corn syrup, sugar, chips, butter and vanilla until well blended.
Stir in pecans.
Pour into pastry shell.
Bake at 350 degrees F for about 50 minutes or until knife inserted near center comes out clean.
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. Passionate about family and the challenge of raising good humans (through the teen years, no less!) Keri Lyn has also served as a brand ambassador to many brands including her time as a Hilton Mom Voyage travel writer and currently an O Mag Insider for O, The Oprah Magazine and the 2019 recipient the O-verall Contribution O-ward.