This chocolate cream cheese pecan pie is sure to leave an impression on your holiday guests. Seriously, when I made this dessert last year for Thanksgiving dinner, even my mother-n-law was impressed. It is very hard to impress her when it comes to cooking because she is an excellent cook. I wanted to record her response with my phone and send it to the Guinness Book of World Records. LOL!
I agree! This dessert is very special. I’ve never eaten a pecan pie quite like it before.
Ingredients
1 Pillsbury deep dish pie shell
1 c Toll House dark chocolate chips
3 Tbsp whipping cream
8 oz Philadelphia cream cheese
3/4 c Domino sugar – divided
2 tsp McCormick vanilla extract
4 Eggland’s Best eggs
1/4 tsp Morton salt
3 Tbsp Land O Lakes melted butter
1 c Karo light corn syrup
1 1/2 c pecan halves
Instructions
Fill pie plate with crust or defrost frozen deep dish crust
Beat cream cheese, 1 egg, 1/2 c. sugar, salt and 1 teaspoon of vanilla until smooth.
Pour dark chocolate chips into microwaveable dish and add the whipping cream. Microwave on 50% power until morsels just start to melt (about 1 minute). Remove from microwave and stir with a fork until combined and smooth.
Pour corn syrup, melted butter, 3 eggs, 1 teaspoon vanilla and 1/4 cup of sugar into medium bowl and whisk until thoroughly combined.
Stir in pecans.
Pour chocolate mixture into pie crust and smooth out with a spatula until evenly distributed. Pour cream cheese mixture over chocolate and smooth out until evenly distributed, then pour pecan mixture over cream cheese mixture and even out on top of the cream cheese mixture.
Bake in a preheated 350-degree oven for 55 minutes (or until set). Cool completely on a wire rack. Store leftovers (if you have any!)in refrigerator.
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Quick Tip: I like to serve this pie with whipped cream. Yum!
Thank you Lil Luna for this great photo.
