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.
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.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.