Pecan Pie is one of my brothers absolute favorite pies and really, my aunt has been the only one to perfect the recipe to his liking. But the moment I saw this recipe for a Chocolate Pecan Pie I knew this one would HAVE to make it to our Thanksgiving table this year — and maybe a few other nightly dinners before and after turkey day too!
Sarah from Feasts For All Seasons, first off is an amazing photographer – I drool over her recipes, but also is sharing with us this perfect fall inspired recipe for a Chocolate Pecan Pie. Enjoy!
Chocolate Pecan Pie with Graham Cracker Crust
preheat oven to 350° makes 1 – 9?pie
For the crust, combine the following and press into a 9 inch pie dish:
1 1/4 C graham cracker crumbs
1/4 C butter, melted
Add to the bottom of the crust:
1 C chocolate chunks (chips would do fine)
2 C whole, raw, unsalted pecans
For the pie filling, mix together:
1/2 C butter, melted and cooled slightly (about 5 mins)
1 1/2 C light brown sugar, packed
4 eggs, lightly beaten
2 tablespoons Scotch or dark rum (if you’re not into adding alcohol, use vanilla)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pour the egg and sugar mix over the nuts and chocolate in the prepared pan.
Place the pie dish on a parchment lined cookie sheet and bake for 35 minutes until it is puffed and golden, still slightly jiggly and smelling richly of caramel.
Allow to cool and set fully before slicing and serving.
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