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Here’s a twist on a traditional fall favorite – the pecan pie. This version uses cane syrup, instead of corn syrup, and has the addition of chocolate, both on and in the pie. Doesn’t that sound yummy? Enjoy!

Chocolate Pecan Pie

  • One pie crust shell

The filling:

  • ½ stick unsalted butter, room temperature
  • 2 oz unsweetened chocolate
  • 3 large eggs
  • 1 cup sugar
  • ¾ cup sugar cane syrup (recipe below)
  • ½ tsp pure vanilla extract
  • 3 tbs chocolate liqueur
  • ¼ tsp sea salt
  • 1 ½ cups pecan halves
  • 1/2 cup high quality chocolate chips, melted (for the drizzle)
  • Preheat the oven to 350 degrees F.
  • Take your pie crust out of the freezer, if frozen.
    In a small saucepan, melt the butter and chocolate over medium-low heat, remove from heat and once melted to cool. In a large mixing bowl, beat the eggs until lemon colored and frothy, blend in the sugar. Stir in the sugar syrup, vanilla, chocolate liqueur, salt, and the melted butter and chocolate mixture. Keep stirring until well blended.
    arrange the pecans on the bottom of the pie crust, carefully pour the chocolate mixture over it. Bake until the filling is set, lightly puffed, and crisp looking, approximately 45 minutes. Test for doneness by inserting a small knife into the center of the pie. Cool on a rack completely, and drizzle with melted chocolate before serving.

Cane Syrup Recipe
Yield: 1 cup syrup

  • 1 1/4 cups granulated sugar
  • 1/4 cup hot water

Bring the water to boil, dissolving the sugar completely. Cool, add appropriate quantity to recipe, replacing 1:1 for corn syrup.