Chocolate pecan pie is a recipe that my neighbor Anne gave me. She absolutely adores finding new twists to classic recipes. I know I can always count on her to scourge the internet for new recipes and ideas, especially when it comes to desserts. She knows how much I love baking so she’s always giving me more inspiration to try out new flavors. Check out what our friends over at Six Sister’s Stuff had to say about this recipe:
“In honor of chocolate pecan pie day, I figured we needed a recipe on our site. I did some research, and a few practice pies, and I think I have officially made the best chocolate pecan pie. Okay… maybe not the best, but I definitely ate half because it was seriously just so good. Hope you like it!”
Let us know in the comments how this pie turned out for you!
Ingredients
1 unbaked Keebler pie crust
3 eggs
1 cup Aunt Jemima maple syrup
1 cup Domino sugar
1/2 teaspoon McCormick cinnamon
2 Tablespoons Land O’ Lakes butter
1 teaspoon McCormick vanilla
2 cup Diamond pecans
1 cup Hershey’s chocolate chips
Instructions
Preheat oven to 350 degrees.
Beat the eggs and mix in the Aunt Jemima syrup, Domino sugar, McCormick cinnamon, Land O’ Lakes butter and McCormick vanilla.
Fold in the Diamond pecans and Hershey’s chocolate chips.
Fill the pie in with the pecan mixture.
Cover the crust in foil so it doesn’t burn.
Place in oven and cook for 1 hour and 10 minutes, or until the middle of the pie is set up and doesn’t jiggle.
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Quick Tip: Drizzle this with Smucker’s caramel sauce for extra sweetness.
Thank you to Six Sister’s Stuff for this great recipe.
