Chocolate Pecan Pie with Honey Pecan Topping @hollyclegg

When it comes to pies, I have to admit – I’m a lover not a baker! And its not that I don’t want to bake them or I don’t know how to bake them, I just find myself always in the position of being the one to enjoy pies from friends or family. (Pretty rough position I find myself in, right?!)

Holly Clegg, of trim&TERRIFIC though has crafted together a recipe that is so simple I really don’t have an excuse not to make it and share with others! Today she is sharing with us a great Thanksgiving pie with her Chocolate Pecan Pie with Honey Pecan Topping. Enjoy!

Chocolate Pecan Pie

Chocolate Pecan Pie with Honey Pecan Topping

Holly Clegg: “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. And it is out-of-this-world when jazzed with this Honey Crunch Topping – can even top a store-bought pecan or sweet potato pie.”

 

Makes 8-10 servings

1 (9-inch) unbaked pie shell

2 eggs

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

Honey Pecan Topping (recipe below)

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.  Top with Honey Pecan Topping (recipe below).

 

Nutritional information per serving (without Topping):

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

 

Honey Pecan Topping

Makes 8–10 servings

1/4 cup light brown sugar

2 tablespoons butter

2 tablespoons honey

1 cup pecan halves

 

1. Preheat broiler. Prepare a baked pie.

2. In nonstick pot, combine brown sugar, butter, and honey. Cook over low heat until sugar dissolves, stirring constantly. Add pecans and stir until well coated.

3. Spread topping evenly over pie. Place pie in broiler and broil until topping is bubbly and golden brown. Watch carefully.

 

Nutritional Information per serving (for Topping):

Calories 128, Calories from fat 67%, Fat 10 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 18 mg, Carbohydrate 10 g, Dietary Fiber 1 g, Sugars 9 g, Protein 1 g, Diabetic Exchanges: 1/2 carbohydrate, 2 fat

 

Terrific Tidbit:  I prefer the refrigerated pie crust that you unfold and place in a pie plate.  I always have a box in the refrigerator to pull out for a “pie on demand.”

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