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Milk Chocolate Pecan Pie

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"This is one very chocolaty and nutty pie!!" — CORWYNN DARKHOLME

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Original recipe makes 1 pie Change Servings

1 (9 inch) pie shell
3 eggs
1 cup light corn syrup
2/3 cup white sugar

1/3 cup butter, melted
1 cup chopped pecans
1/2 cup milk chocolate chips

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.

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Absolutely a wonderful pie. For those who find that their pie was runny be sure to use a quality corn syrup, Karo or better. I have used store brand corn syrup and my pies never set up no matter how long they cooked. This may not be the reason yours didn't set up but it's something to check.

—vernie2005

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Most Helpful Critical Review

Nov 02, 2009

My knife never came out clean. I ended up cooking it too long. I did use Karo syrup. My husband ate it anyway, but he will eat anything chocolate.

—Gail F.

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60 Ratings

Jan 15, 2007

10 stars for this recipe....made it for Thanksgiving, and Christmas, then the kids wanted me to make it again just because it is a great pie. Hard to stop eating though!

—shellnscott

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Nov 27, 2005

My husband raved about this pie and so did many others. He said it's the best pecan pie ever!

—sarahdanielle

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Nov 29, 2010

I cut the sugar by half and add a few more pecans. Very yummy. It's Thanksgiving Eve and I'm heading to the kitchen right now to bake a couple of them.

—Evy

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Nov 09, 2006

Great - easy! not so sweet you thing you will never eat it again - but sweet enough to satisfy

—LORETTABALL

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Dec 28, 2006

So good! I made this for Christmas and everyone loved it. I added whole pecans to the top for a better look, and they got a little burned. Probably won't do that again!

—A. Zelasko

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Jun 16, 2010

A friend served this pie one day and I had to have the recipe. Only change she made was to increase chocolate chips to 1 cup and instead of mixing them in the filling, she layered them on the bottom crust before adding the filling. Best Pie I have ever had! When I made it, I followed her directions and got rave reviews. Everyone wanted the recipe. This is definately a keeper!!!

—Diane H

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Nutrition

Calories
506 kcal
25%

Carbohydrates
64.3 g
21%

Cholesterol
103 mg
34%

Fat
28 g
43%

Fiber
1.5 g
6%

Protein
5.1 g
10%

Sodium
226 mg
9%

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

Nutritional Information

Milk Chocolate Pecan Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 506
Calories from Fat: 252

% Daily Value *
Total Fat 28g 43 %
Saturated Fat 9.2g 46 %
Cholesterol 103mg 34 %
Sodium 226mg 9 %
** Potassium 101mg 3 %
Total Carbohydrates 64.3g 21 %
Dietary Fiber 1.5g 6 %
Protein 5.1g 10 %
Sugars 34.6g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 6 %
Iron 10 %
** Thiamin 16 %
** Niacin 12 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.