Dark Chocolate Pecan Pie

Details

Time
6 hours
Skill Level
Intermediate
Yields
1 pie

HERSHEY'S Dark Chocolate Mousse provides a delicious end-of-the-meal treat, thanks to HERSHEY'S SPECIAL DARK Cocoa. Garnish with a strawberry or raspberry for that perfect final touch. Suitable for any occasion.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
1 hour 7 minutes
Cool Time
4 hours

Ingredients

  • 1

    pie crust (9-inch), unbaked

  • 1-1/2 cups

    pecan halves or pieces

  • 1 Tbsp

    all-purpose flour

  • 1/4 cup

    butter (1/2 stick), softened

  • 1/3 cup

    packed light brown sugar

  • 3

    eggs

  • 1/3 cup

    dark corn syrup

  • 2 tsps

    vanilla extract

  • 1/4 tsp

    salt

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
aluminum foi
aluminum foil
pie pan
pie pan
mixing bowl
mixing bowl
bowl
bowl
mixer
mixer
measuring cups
measuring cups
wire rack
wire rack
1

Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.

2

Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.

Tip

Garnish each serving with sweetened whipped cream, toasted pecans and additional chocolate chips.
3

Beat butter and brown sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled). Stir in pecan mixture. Pour mixture into baked pie crust.

4

Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. 

Additional questions?