Chocolate Pecan Pie Recipe
Can Anything be this Good?!
Classic Pecan Pie Gets an Upgrade - to First Class!
We love pecan pie - good pecan pie that is. Hard to find anyone who doesn’t, and just as hard to imagine making it better. At first, we didn’t like the idea - but then we tried it. First with Milk chocolate, but that was just too much sweet. Dark chocolate works for those who like dark - but semi-sweet is the way. We add brown sugar and a touch of molasses to our homemade pie dough. But that’s us. The pecan/chocolate combination is just fine (and enough) for the WOW to emerge!
Here is our Complete List of Chocolate Desserts This is a new classic, with a consistent way to get perfect pecan pie every time. Now add the chocolate, and both taste and presentation goes to a new level. TIP: Go outside this box and use walnuts instead of pecans. Yummm! 
Portions/Servings
This recipe will feed 8 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.
Chocolate Pecan Pie Shopping List
for 8 People: ___2 cups white sugar ___1/4 cup dark corn syrup ___1/4 cup butter ___1 tablespoon water ___3 eggs ___1 teaspoon vanilla ___1/4 teaspoon salt ___1 - 6 ounce package of chopped pecan (cheap is fine) ___1 handful of whole pecans, for decoration (optional) ___1 cup semi-sweet chocolate chips - good quality ___1 - pre-made or home made pie shell Procedure: The Day Before the Party: 
Combine the first five ingredients in a saucepan and heat on the stove. Bring to a boil and remove from heat. Set aside for a bit. TIP: Not long ago, we did 125 of these pies. Because of time constraints and other gigs, we needed to do the prep ahead. So we made the syrup described above and froze it, then thawed it later and carried on with the recipe. For large quantity tips and ideas, use Ask a Caterer. It’s free! 
Allow it to cool down for 30 minutes or so, giving it a good stir from time to time.
In another bowl, combine the eggs, salt, vanilla and pecans. Beat the eggs very well. After the syrup has cooled for 30 minutes or so, slowly pour the syrup into the egg mix, stirring as you go.
Give that a good mixing, and then pour into an unbaked pie shell.
Lay some whole pecans on the top, if you got them.
Spread the chocolate chips on top.
Bake in a preheated 350°f oven for 50 minutes. Remove and allow to cool. When baked, the chocolate will bake in-between the nuts, making a nice looking, delicious pie. No need to sit and arrange pecans to form a pattern, or worry about presentation. Presentation: Your Eyes Eat First
We like to let this pie rest overnight, then carefully cut and proudly serve.
Leftovers: You can refrigerate this pie, and it freezes well too. But we’re not thinking you’ll have too many leftovers...!
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