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Milk Chocolate Pecan Pie

CORWYNN DARKHOLME

"This is one very chocolaty and nutty pie!!"
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Ingredients

servings 506 cals
Original recipe yields 8 servings (1 pie)

Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
  4. 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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 61
  1. 72 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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...

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!

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 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 b...

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

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.

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

I've been making this pie for years. It is the absolute best. I can't wait each thanksgiving/Christmas to make it. It's a special treat. I always melt the chocolate and butter together in th...

This turned out perfectly the first time. I made it with Perfect Pie Crust I.