Chocolate Pecan Pie
CHOCOLATE PECAN PIE
My husband and I have always bonded over food. It’s the sixth love language, didn’t you know? If you’ve ever gone out to eat with us you know he’ll order all the appetizers and I’m all about the desserts, which in the end turns into a whole lot of food.
We take eating to a whole new level – savoring each bite and eating way more than any normal people would. He definitely earns his nickname, The Man Who Ate Everything, as much as I earn mine.
For our anniversary this year we were visiting family in Arizona and we went out to eat at the Roaring Fork in Scottsdale. After stuffing ourselves I couldn’t think of eating another bite but then the waitress suggested this Chocolate Pecan Pie.
I can usually take or leave pecan pie but it was warm, gooey, and dotted with chocolate. As soon as we left I knew I was going to try to recreate it.
I found a copycat recipe online but the measurements were funky – 9 ounces of this, 1 1/4 tablespoons of that…so I made the measurements rounded and normal and this is what we have. The recipe also called for 5 eggs and I should have known better because every pecan pie I’ve made has used 3.
So…I made this twice. Once with 5 eggs – the flavor was awesome but it was a runny mess; the second time I used 3 eggs and it was perfect.
Here’s a slice I warmed a tiny bit too long but wow. Just wow.
OTHER PIE RECIPES
- Chocolate Chip Pie
- Pecan Pie Muffins
- Pecan Pie Bars
- Pecan Cheesecake Pie
- Banana Cream Pie
- Blueberry Custard Pie
- Lemon Pie
- S’mores Pie
- Peaches and Cream Pie
- Chicken Pot Pie
Chocolate Pecan Pie
Chocolate Pecan Pie - inspired from the delicious pie from The Roaring Fork restaurant.
- 1 (9") unbaked pie crust
- 1 cup light corn syrup
- 1/2 cup sugar
- 3 eggs
- 1/4 cup (4 tablespoons) butter melted and slightly cooled
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
- 2 cups pecan halves (whole or coarsely chopped - your preference)
- whipped cream for topping
Preheat oven to 325 degrees.
In a large bowl, stir corn syrup, sugar, eggs, and melted butter together until combined well.
Stir in chocolate chips, toffee bits, and pecans. Pour into pie crust.
Cover pie with a loose foil tent so that the crust and top don't brown too much. Bake at 325 degrees for 30 minutes.
After 30 minutes, turn the oven down to 300 degrees, remove foil tent, and bake for another 30-50 minutes. Pie will still be a little jiggly but if it's too jiggly, bake an additional 10 minutes. Make sure pie does not brown too much. If it is getting too brown place the foil tent back on.
Remove from oven and let cool on a wire rack.
Serve chilled, room temperature, or slightly warm with a dollop of whipped cream or ice cream. It's easiest to slice the pie when chilled. You can slice the pie and then warm if desired.