Pecan pie just got so much better, by adding chocolate of course.
1 cup light corn syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup pecan halves
1/2 cup semi-sweet chocolate chips
1 9-inch pie crust
How to Make It
Beat eggs slightly in a medium bowl; blend in syrup, sugar, margarine, vanilla and salt. Stir in pecans and chocolate chips. Pour into pie crust. Bake at 400 degrees for 15 minutes; reduce oven to 350 degrees. Bake for an additional 25 to 30 minutes, until golden and puffed on top. Cool before serving.
Coming Home with Gooseberry Patch Cookbook
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
When I read Pat Turnbull review I added a teaspoon of cornstarch to help firm it up. Seemed to have worked. I did a few other changes. I added 1/2 cup more of pecans. I did 1/2 white sugar and 1/2 cup dark brown sugar. I did a mixture of semi sweet and 60% cocoa and a dash of cinnamon. I guess a whole new pie!
It was good, but I think I like pecan pie without chocolate better.
This looked so good on the website I decided to try it, but the filling proved to be quite runny. It tastes fine, but just doesn't measure up to the recipe I usually use for pecan pie. That one came from my Aunt Evelyn, and she always used to bring it to Thanksgiving dinners when I was growing up.