Pecan pie is definitely in my top 3 favorite desserts – along with carrot cake and cheese cake. You can keep your pumpkin and apple pies – in this house, pecan is king.
Actually no, don’t keep those. I like those too. Pecan is still king though.
This particular recipe was influenced by 3 other pecan pie recipes:
The first is a traditional pecan pie that a childhood friend’s mother used to make – she was from Georgia, and made the most incredible pecan pie for our family every Thanksgiving. She kindly gave the recipe to my mother after our family devoured it and declared it the best pie we’ve ever eaten.
The second is a bourbon & dark chocolate pecan pie that my sister-in-law makes. It’s super rich, decadent, and thicker than a snicker. You can actually pick up a slice and bite into it like a candy bar. It’s definitely a winner.
The third is a recipe that I found on allrecipes. I’ve been using this website for food ideas for years, and have been able to come up with some great recipes by reading the recipes of others. This site literally has a recipe for everything.
Here is my attempt on combining the best parts of all 3 recipes:
CHOCOLATE PECAN PIE
WHAT YOU NEED:
1 frozen 9″ deep dish pie crust
1 stick of salted butter
1 cup of dark corn syrup
1 cup of granulated sugar
1/2 cup of semisweet chocolate chips
4 eggs, beaten
1 tsp. of vanilla extract
1 tsp. of rum extract
1 1/2 cups of pecan halves
pinch of salt
WHAT TO DO:
- Preheat the oven to 325 degrees F. Place frozen pie crust on a baking sheet and set aside.
- In a medium saucepan over low heat, melt the butter. Stir in the corn syrup and granulated sugar until dissolved. Remove from heat.
- Whisk in the chocolate chips until completely melted.
- In a separate bowl, combine the eggs, extracts, and salt. Gradually add the chocolate “syrup” to the egg mixture, making sure to stir rapidly. Do not let the two liquids separate.
- Fold in the pecans, and pour into the pie shell.
- Bake the pie for around 1 hour and 15 minutes. Remove it from the oven and let it cool on a wire rack for about 2 hours. The pie should firm up nicely. Slice & enjoy!