Pecan pie is a Thanksgiving staple, and our Caramel Pecan Pie is guaranteed to be all the things you want from a pecan pie and MORE! But when it’s possible to take something amazing and then add chocolate, you best believe I’m going to do that. This pie is a full on game changer! Maybe you don’t prefer to make a pie per person for your Thanksgiving meal, this is an easy way to combine the needs of the chocolate crowd with the pecan pie people. The texture is part rich chocolate decadence but it still gives you that magical transparent pie layer and the nuts add such an earthy beautiful flavor and texture – It’s truly the best of both worlds!
1 traditional pie crust uncooked and prepared in a 9-10 inch pie pan (if you use a larger pan you might need to add a little cream on top to come out even)
12 ounces semi-sweet chocolate chopped (I use a mix of semi and bittersweet)
3 tablespoons butter
3 eggs beaten
1/3 cup packed brown sugar
1 1/4 cup light corn syrup
1 1/2 teaspoon vanilla
1 3/4 pecan halves
- Heat oven to 350
- Take 5 ounces of your chopped chocolate and set it aside, about half if you don’t have a scale. Microwave remaining chocolate and butter in a large microwavable bowl in 30 second increments until chocolate and butter are melted and there are no chunks.
- Brush the bottom of your pie crust with small amount of your beaten eggs. Add your remaining eggs, sugar, corn syrup and vanilla to the chocolate mixture and stir until well blended. Add chopped chocolate and nuts, mix well and pour into prepared pie crust.
- Bake 45-50 minutes or so until there is only the slightest jiggle in the middle but it’s mostly set and a knife in the center comes out clean.
Best served room temperature with whipped cream or ice cream. I don’t recommend refrigerating as the chocolate gets so hard, but you can if you wish, it will keep at room temperature for a good 4-5 days.
Recipe adapted from Kraft recipes Chocolate Pecan Bliss Pie 2014