| 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
- 5 eggs beaten
- 1 C sugar
- 2/3 C butter
- dash Himalayan pink sea salt
- 3/4 C dark Karo syrup
- 3/4 C maple syrup
- 1 tsp vanilla
- 2 T fresh brewed dark roast coffee
- 1 C pecans, chopped
- 1 C dark or bittersweet chocolate chips
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Preheat oven to 350 degrees.
- Make My FAV Pie Crust and press into a 12" pie pan.
- 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.
- 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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