Cane Syrup Pecan Pie With A Hint Of Gooey Chocolate

I think I’m more of a pie lover than I am cake. Don’t get me wrong, I love me some cake, however, the richness and dense texture of pie have won my heart over. Pecan pie is about as sweet and rich as you can get. The crust is heavier because it becomes soggy (in a good way) with syrupy pie filling. Yum! I think I could eat pecan pie, especially this pecan pie, for days on end

Check out what my pals over at The Meaning Of Pie had to say about this recipe:

Below is a wonderful recipe for Chocolate Pecan Pie. It is made with cane syrup which is a dark, flavorful syrup that has a very distinctive flavor. You may substitute corn syrup if cane is too strong for you. But my family loves cane syrup and I love using it. Bake this and enjoy it with my compliments.

Don’t mind if I do 🙂



Crust: (makes 2 crusts…may be halved)

2 ½ cups Gold Medal all-purpose flour

8 ounces Kerrygold butter, chilled and cubed (2 sticks)

¼ teaspoon Morton salt

8 tablespoons water, chilled


1 cup cane syrup

1 cup Domino granulated sugar

3 eggs, whisked

½ teaspoon salt

2 tablespoons butter, melted

1 teaspoon McCormick vanilla

2 cups chopped pecans

20 pecan halves, for decoration

1 cup Toll House semi-sweet chocolate chips


To make the crust, combine the flour, salt, butter and shortening in a small bowl. Work the butter into the flour using a pastry cutter (or by pinching them between the pads of your fingers). Do so until the dough has chunks the size of large peas. Add the water a few tablespoons at a time until the dough holds together when squeezed in the palm of your hand. Divide the dough into two equal portions and shape each into a ball. Flatten the ball into a disk and place it on a sheet of plastic wrap. Wrap each disk and place it in the refrigerator for at least 30 minutes to chill.

Preheat the oven to 350 degrees. Remove the dough from the refrigerator. On a well-floured pastry cloth, roll out 1 disk of dough (use the other for another special pie). Roll it into a round for a 9” pie plate. Should you be concerned about size, overturn the empty pie plate over the dough and make sure the dough exceeds that diameter by several inches. Place the dough circle into the pie plate and gently ease it down into the plate, without stretching the dough. Roll the edges under and crimp to your liking. Place it in the refrigerator until it is ready for the filling.

In a medium bowl, combine the syrup, sugar, whisked eggs, salt, melted butter and vanilla. Stir the ingredients until they are fully incorporated, about 2 minutes. Remove the pie plate from the refrigerator and place the chopped pecans and the chocolate chips at the bottom of the pie. Gently pour the filling on top of the pecans and chocolate. Carefully place the pecan halves on top of the filling in a decorative pattern.

Place the pie plate in the oven and bake until the filling reaches a temperature of 200 degrees, 60 to 65 minutes. Use an instant read probe thermometer. Check occasionally to ensure that the crust is not browning too rapidly and if it is, place foil around the edge to protect it. When the pie reaches 200 degrees it will still be just “jiggly” on top. Remove it from the oven and allow it to cool completely before serving.





Quick Tip: I love eating this pie with melty vanilla ice cream. Yum!

Thank you to The Meaning Of Pie for this great recipe.