Chocolate Pecan Pie

Prep Time: 20 min
Total Time: 3 hr 40 min
Servings: 8

Have a sweet tooth? You can't go wrong with the combination of chocolate and pecan.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 cup (250 mL) corn syrup
  • 2/3 cup (150 mL) sugar
  • 1/3 cup (75 mL) butter or margarine
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) salt
  • 3 eggs
  • 1 cup (250 mL) semi-sweet chocolate chips
  • 1 cup (250 mL) pecan halves or pieces
  • 1/2 cup (125 mL) whipping cream, whipped, if desired


  1. Heat oven to 375°F (190°C). Make pie crust as directed on package for One-Crust Filled Pie using 9-inch (23 cm) glass pie plate.
  2. In large bowl, beat corn syrup, sugar, butter, vanilla, salt and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips and pecans. Spread evenly in crust-lined pan. Cover edge with foil strip to prevent excess browning; remove foil last 5 minutes of baking.
  3. Bake 45 to 55 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
  4. Garnish with whipped cream if desired. Store in refrigerator.

Expert Tips

  • Garnish with chocolate leaves. To make chocolate leaves, wash and dry 8 fresh nonpoisonous leaves such as lemon and rose or use pliable plastic leaves. In small saucepan, melt 1/4 cup (50 mL) semi-sweet chocolate chips and 1/2 tsp (2 mL) oil over low heat, stirring constantly. Using small brush, brush chocolate about 1/8-inch (3 mm) thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible.