Chocolate Pecan Pie I Recipe - Allrecipes.com
Chocolate Pecan Pie I Recipe
  • READY IN hrs

Chocolate Pecan Pie I

Recipe by  

"This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
  2. In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
  3. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
  4. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
  5. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2009

This was not only a super easy recipe, but the results were great! I made it exactly as stated, and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's coffee in the pie, but rather a nice hint of mocha. If I didn't know it was in the pie, I never would have known. One thing to point out is that I had enough filling for 2 full 9" pie shells (not deep dish, purchased in the freezer section at my local grocery store)rather than just one. That was great since I was making the pie for a gift.....then we had another one to try ourselves! It was delicious, rich and a perfect pie you will be proud to serve! This has now become my husbands favorite pecan pie!

 
Most Helpful Critical Review
Mar 11, 2010

The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare bake it any longer because my pie crust was very dark and I used a pie crust ring the entire baking time. Was not what I was looking for. Sorry

 
Dec 22, 2007

This pie is absolutely delicious! My husband made this pie twice this week - the first one only lasted 24 hours! And no, my husband is not a chef - this pie is just that simple! We didn't put in the instant coffee - but followed the rest to the "t." We used frozen pie crusts and they worked great - but i would recommend you put some foil under the pan, as it did spill out some as it was cooking (since frozen pie crusts are usually in more shallow pans). This is a fantastic recipe. We are going to be making 2 more pies this week for Christmas dinner! I can't wait! Yum!

 
Dec 30, 2002

Very easy to make. Rich, but good. I did leave out the coffee, but there were no adverse effects. Thanks for sharing!

 
Nov 30, 2009

I used 1/2 a cup of chocolate chips and 1/2 a cup of butterscotch chips and my family couldn't get enough of this pie.

 
Nov 18, 2009

This was an amazing pie. I used a 9.5 in pie pan and the amount was perfect. I didn't get any spill-over. I had to increase the baking time by about 5 minutes. I also covered it for the first 30 minutes of baking to keep the crust from getting too brown. My family LOVED it and it's now my go to pie for family get togethers.

 
Nov 29, 2004

A family favorite for years now... Serve with whipped cream or ice cream to cut the sweetness!

 
Dec 29, 2003

This pie is great, now my family's favorite! I was especially pleased at how well it set up, even at our altitude in Colorado where pecan pies are often runny! It is difficult to find the recipe as it only comes up under an ingredient search, tho.

 

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Nutrition

  • Calories
  • 639 kcal
  • 32%
  • Carbohydrates
  • 75.2 g
  • 24%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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