Dark Chocolate Pecan Pie

Name: Dark Chocolate Pecan Pie Recipe | Hersheyland
Prep time: 10 min
Total time: 360 min
Yield: 1 pie
Ingredients: 1 pie crust (9-inch), unbaked; 1-1/2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips; 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

Skill Level: Intermediate

Thanks to HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips and crunchy pecans, this Dark Chocolate Pecan Pie recipe is a must-taste. Use a store-bought crust to save time and savor the homemade taste of this nutty and sweet dessert. Garnish your stunning Dark Chocolate Pecan Pie with a strawberry or raspberry for that perfect final touch of tartness and color. Try this version at Thanksgiving and wow pie fans everywhere. Fudgy chocolate and crunchy pecans are a match made in dessert heaven. Next up? These Brownie Caramel Pecan Bars.

Ingredients & Directions

Yields:: 1 pie

Prep:: 10 Min.
Bake:: 1 Hr. 7 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1

pie crust (9-inch), unbaked
1-1/2 cups

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips
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 THIS?

You'll Need 

oven

aluminum foil

pie pan

mixing bowl

bowl

mixer

measuring cups

wire rack

Step-By-Step Directions

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.

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

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.

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.

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