Sandra This Paula Deen Chocolate Pecan Pie is a gooey and rich recipe, which is made with dark corn syrup and semisweet chocolate. It’s the ultimate holiday dessert, ready in about 50 minutes, plus cooling time.
Paula Deen Chocolate Pecan Pie Recipe Ingredients
- 1 (9 inch) unbaked pie shell
- 2 cups pecan halves
- 3 large beaten eggs
- 3 tablespoons melted Butter
- 1/2 cup dark corn syrup
- 1 cup sugar
- 2 tablespoons good-quality bourbon
- 3 oz chopped semisweet chocolate
How To Make Paula Deen Chocolate Pecan Pie
- Prep the Oven and Crust: Preheat the oven to 375°F. Arrange the pecan halves in a single layer in the bottom of the unbaked pie crust.
- Mix the Filling: In a medium bowl, whisk together the beaten eggs and the melted butter. Add the dark corn syrup, sugar, and bourbon, and stir until well combined. Fold in the chopped semisweet chocolate.
- Assemble and Bake (First Stage): Slowly pour the syrup mixture over the pecans in the pie shell. Place the pie on a heavy-duty cookie sheet and bake for 10 minutes at 375°F.
- Finish Baking: After 10 minutes, lower the oven temperature to 350°F. Continue to bake for an additional 25 minutes, or until the pie is set.
- Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for several hours before slicing. This is a crucial step.
Recipe Tips
- How do I know when my pecan pie is done? The pie is ready when the edges are set and the center has only a very slight jiggle, like Jell-O. It will continue to firm up as it cools. Be careful not to over-bake, which can make the filling dry or grainy.
- How to prevent a soggy bottom crust? The two-temperature baking method is the secret! Starting the bake at a higher temperature (375°F) helps to set and crisp the bottom of the unbaked crust quickly before the filling makes it soggy.
- Can I make this pie ahead of time? Absolutely! Pecan pie is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal and stress-free.
- How do I keep my pie crust edges from burning? If you notice the edges of your crust are getting too dark during the 350°F bake, you can create a ring out of aluminum foil and gently place it over just the edges of the crust for the remainder of the baking time.
What To Serve With Chocolate Pecan Pie
This is an incredibly rich and decadent dessert, a staple on any holiday table. It is traditionally served with:
- A generous dollop of unsweetened or lightly sweetened whipped cream
- A scoop of vanilla bean ice cream
- A strong cup of black coffee to balance the sweetness
How To Store Chocolate Pecan Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap or foil. It will keep well for up to 4 days.
- Serve: It can be served chilled, directly from the refrigerator, or you can let it sit out at room temperature for about 30 minutes before serving.
Chocolate Pecan Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 580 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 35g
- Saturated Fat: 12g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny pie is almost always the result of under-baking or not letting it cool completely before slicing. Make sure the center is just barely jiggly when you pull it from the oven, and then you must let it cool for several hours to fully set.
Yes, you can. Using light corn syrup will give the pie a milder, more vanilla-forward flavor. Dark corn syrup, as used in this recipe, provides a richer, more robust, almost molasses-like flavor that pairs beautifully with the chocolate and bourbon.
No, the bourbon is optional, but it adds a wonderful depth and warmth that cuts through the sweetness of the filling. You can simply omit it if you prefer a non-alcoholic version with no other changes needed.
Try More Recipes:
- Paula Deen Chocolate Gravy Recipe
- Paula Deen Chocolate Gooey Butter Cake Recipe
- Paula Deen Chocolate Pie Recipe
Paula Deen Chocolate Pecan Pie Recipe
Description
A classic Southern pie with a gooey dark corn syrup and chocolate filling, loaded with crunchy pecan halves and a hint of bourbon.
Ingredients
Instructions
- Preheat the oven to 375°F. Cover the bottom of the unbaked pie crust with the pecan halves.
- In a medium bowl, whisk together the eggs, melted butter, dark corn syrup, sugar, bourbon, and chopped chocolate.
- Slowly pour the mixture over the pecans in the pie shell.
- Place the pie on a cookie sheet and bake for 10 minutes at 375°F.
- Reduce the oven heat to 350°F and continue to bake for another 25 minutes, or until the filling is just set.
- Let the pie cool completely on a wire rack for several hours before slicing.
Notes
- The most important tip for this recipe is to let the pie cool completely for several hours before slicing to allow the gooey filling to set.
- The two-temperature baking method—starting high and finishing lower—is the secret to setting the bottom crust and preventing it from becoming soggy.
- Be careful not to over-bake the pie; it is done when the center still has a very slight wobble.
- For the best results, use a high-quality dark corn syrup and good bourbon for the richest, most complex flavor.
