My Holidays Menu Always Includes Chocolate Pecan Pie
I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie (with the Honey Pecan Topping) from Gulf Coast Favorites Cookbook. I made this pie the other day to shoot a photo and honestly I couldn’t quit eating it. I have REALLY finished half a pie before in one day sliver after sliver! We unanimously agreed that it was the best pie we had put in our mouth, and the Chocolate Pecan Pie recipe is below. Don’t miss this incredible topping because I think the Honey Pecan Topping makes every pie better.
Here’s the ULTIMATE Honey Pecan Topping!!
Gourmet Dessert but Keep it Easy
You can use semi-sweet chocolate chips or the dark chocolate, which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience and I usually use a refrigerated crust. The secret to making this the MOST AMAZING PIE ever is the Honey Pecan Topping and I will give you a quick tip – if you don’t like to bake pies, pick up a store-bought pie and add the Honey Pecan Topping for the ultimate pie.
Southern Louisiana Dessert Flavor
Start cooking trim and terrific with all your favorite southern or Louisiana recipes and you can find all the recipes in my Gulf Coast Favorites cookbook! This book includes the best of Louisiana but the recipes are healthier. You don’t have to change what you make but change how you prepare the recipe. Even my Pecan Pie and especially my Chocolate Pecan Pie are better for you!!
Chocolate Pecan Pie from Holly Clegg’s trim&TERRIFIC™ Gulf Coast Favorites
With a rich pecan filling, a hint of chocolate, and a store bought pie crust, this easy mouthwatering pie is everything you would want in a dessert.
Makes 8-10 servings
1 (9-inch) unbaked pie shell
2 egg whites
1 cup light corn syrup
1 tablespoon butter, melted
1/4 cup sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1/3 cup semi-sweet chocolate chips
1. Preheat oven 350°F.
2. In bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour, vanilla. Stir in pecans and chocolate chips.
3. Transfer to pie shell. Bake 45–50 minutes or until set. Cool completely.
Nutritional information per serving: Calories 383, Calories from fat (%) 42, Fat (g) 19, Saturated Fat (g) 5, Cholesterol (mg) 49, Sodium (mg) 136, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 1/2 carbohydrate, 4 fat
Terrific Tip: I prefer the refrigerated pie crust that you unfold and place in a pie plate, and I always keep a box of Pillsbury refrigerated pie crust in the refrigerator to pull out for a “pie on demand.”
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