Double Chocolate Pecan Pie

If you have about 1 hour and 15 minutes to spend in the kitchen, Double Chocolate Pecan Pie might be an awesome gluten free recipe to try. One portion of this dish contains about 4g of protein, 23g of fat, and a total of 415 calories. This recipe serves 8. For $1.12 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is brought to you by Crazy for Crust. It can be enjoyed any time, but it is especially good for Thanksgiving. This recipe is typical of Southern cuisine. This recipe is liked by 23 foodies and cooks. A mixture of chocolate chips, eggs, dark corn syrup, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this side dish. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes include Double Chocolate Pecan Pie, Double Chocolate Pecan Pie, and Double Chocolate Pecan Pie Tart.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 425F. Press the pie crust into the 9 pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9 pie plate for this pie; using anything bigger than 9 will result in a not full pie!Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips. Pour the filling over the top. The pecans will rise to the top of the pie. Note: its important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!Place the pie on a cookie sheet. Tear off 4 long strips of aluminum foil (about 1 1/2 wide) and wrap the edges of the pie crust so it doesnt brown too quickly. (Or cover with a pie shield.)Bake for 10 minutes at 425F. Then lower the temperature to 350F and bake for 35-45minutes or until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

 

Step by step:

1. Preheat oven to 425F. Press the pie crust into the 9 pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9 pie plate for this pie; using anything bigger than 9 will result in a not full pie!

2. Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.

3. Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips.

4. Pour the filling over the top. The pecans will rise to the top of the pie. Note: its important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!

5. Place the pie on a cookie sheet. Tear off 4 long strips of aluminum foil (about 1 1/2 wide) and wrap the edges of the pie crust so it doesnt brown too quickly. (Or cover with a pie shield.)

6. Bake for 10 minutes at 425F. Then lower the temperature to 350F and bake for 35-45minutes or until the pie is puffed and browned.

7. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.

Nutrition Information:

covered percent of daily need