12″ Chocolate Pecan Pie

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12" Chocolate Pecan Pie
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For our family of 7, a 12" pie is just the size that let's us eat pie, pie, delicious pie at least twice. When you're talkin' an ooey gooey Pecan Pie--especially with CHOCOLATE--we wanna taste thaaat again.
12" Chocolate Pecan Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
For our family of 7, a 12" pie is just the size that let's us eat pie, pie, delicious pie at least twice. When you're talkin' an ooey gooey Pecan Pie--especially with CHOCOLATE--we wanna taste thaaat again.
Servings Prep Time Cook Time Passive Time
12-14servings 20minutes 40minutes 40minutes
Servings Prep Time
12-14servings 20minutes
Cook Time Passive Time
40minutes 40minutes
Ingredients
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Ingredients
Servings: servings
Units:
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Print Recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. Make My FAV Pie Crust and press into a 12" pie pan.
  3. In large mixing bowl (by hand or with Mr. Mixer), beat eggs and sugar. Mix in a dash of salt. Add Karo and maple syrup, stirring well. Add vanilla and coffee. Mix well. Add chopped pecans and mix well. Add chocolate chips and mix well.
  4. Pour filling into My FAV Pie Crust. Bake at 350 degrees for 40 minutes until it doesn't shake. Cool slightly before serving.
Recipe Notes

This base of this Pecan Pie recipe came from my Mom/Mimi's friend Nova Holley. I use real maple syrup not Aunt Jemima syrup. Sometimes I forego using Karo syrup entirely and sub real maple syrup. In doing so, the filling will be a bit more runny.

I tweaked this recipe slightly to make Chocolate Pecan Pie, one of my hubby's favorite pies.

Here's My FAV Pie Crust recipe.

I use Mr. Mixer to help me make this pie filling faaast!

Gluten-free option: sub gluten-free flour for gluten-full.

 

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