Pecan pie is a wonderful Southern food and one of the classic southern desserts, but when you add chocolate chips, it’s really decadent. I like to toast my pecans before using them in my pecan pie recipes, but you can skip this step, if you like. If you think my pecan pie recipe is going to be too sweet for you, use semi-sweet chocolate chips instead of milk chocolate chips.
Holle’s Chocolate Pecan Pie recipe
What you’ll need:
- 1 cup broken pecans
- 3 eggs
- 1 cup sugar
- 6 tablespoons melted butter
- 1 cup dark Karo syrup (dark corn syrup)
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3/4 cup chocolate chips
- 9-inch pie crust
- 1 teaspoon shortening (optional)
Toast pecans in the oven in an iron skillet – 350 degrees for 10 minutes. Remove and allow to cool.
Beat eggs with a wire whisk while slowly adding sugar.
Stir in melted butter, syrup, vanilla, and salt. When well blended, add ¾ cup chocolate chips.
Pour into pie crust. Sprinkle nuts over filling. Bake at 350 degrees for about 45 minutes. Cool.
For chocolate drizzle: Mix 1/2 cup chocolate chips with shortening and melt in the microwave. Drizzle over pie.