Rating: 2.5 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

No need to choose between cocoa pie and pecan pie desserts. This Dark Chocolate Pecan Pie recipe combines the best of both in one delicious, pastry-crusted package.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
50 mins
bake:
35 mins
total:
1 hr 55 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Prepare and roll out pastry portion on a lightly floured surface to a circle about 12-inches in diameter*. Transfer pastry to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold edge under. Place in freezer for 10 minutes. Line unpricked pastry with an 8-3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil lined baking sheet. Bake for 30 minutes. Carefully remove foil pie tin. Bake 5 minutes more. (Or if using rolled refrigerated unbaked pie crust, bake pie crust according to package directions for one crust pie.) Reduce oven temperature to 350 degrees F.

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  • Sprinkle chocolate in bottom of pastry; set aside. In a large bowl beat eggs and vanilla; set aside.

  • In a medium saucepan combine butter, brown sugar, corn syrup, flour, salt and pecans. Cook and stir until mixture comes to a full boil; boil 15 seconds. Remove from heat.

  • Quickly beat about 1 cup hot pecan mixture into eggs. Beat in remaining pecan mixture (work quickly to avoid cooking eggs). Pour over chocolate in crust.

  • Bake for 50 minutes, tenting with foil after 35 minutes to prevent over browning, until edges are puffed and center appears set when gently shaken.

  • Cool on a wire rack. Cover and chill remaining pie.

*

Be sure to patch any cracks that develop during rolling.

**

Trim top rim of foil pie pan at about 2 inch intervals; fold upwards.

Nutrition Facts

536 calories; fat 38g; cholesterol 117mg; saturated fat 17g; carbohydrates 48g; mono fat 14g; poly fat 5g; insoluble fiber 3g; sugars 25g; protein 6g; vitamin a 680.3IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.2mcg; sodium 134mg; potassium 195mg; calcium 60.6mg; iron 2.3mg.
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