Pecan Pie Recipe

Dark Chocolate Pecan Pie – Thanksgiving Special

The dark chocolate mousse at the center provides the pie with the most Goo-ey texture and makes it the perfect end-of-the-meal dessert. Hershey’s Special Dark Cocoa gives the pie the most decadent flavor.

Yield: 8 servings  

Skill Level: Intermediate

Prep Time: 15 Minutes 

All you will need is: 

For the Crust:

1 Pre-Made Pie Crust (9-inches, unbaked)

1 tablespoon All-Purpose Flour

3 Eggs

⅓ cup Corn Syrup (dark)

2 teaspoons Vanilla Extract

¼ teaspoon Salt

⅓ cup Brown Sugar

1-½ cups Pecans (halved)

1-½ cups Hershey’s Special Dark Chocolate Chips

¼ cup Butter (softened)

Also see: No-Bake Layered Pumpkin Pie – Thanksgiving Special

 All you need to do is: 

Pre-Heat the oven at 375°F.

Use a fork to prick the pie crust at the bottom. Press the crust down with foil filled with beans or rice and bake for about 10 minutes. Now remove the rice and foil and bake for additional 7-8 minutes or until the crust turns pale golden brown.

Let it cool on a wire rack. Now, reduce the temperature of the oven to 300°F. 

In another bowl, mix in the chocolate chips, pecans and flour and set aside for later use.

In a separate large bowl, beat the butter and sugar until blended. 

Now, add in the eggs one at a time and beat well after every addition. 

Now add in the corn syrup, vanilla and salt and beat just until blended (do not over-beat). 

Stir in pecan mix and pour mixture into baked pie crust. 

Bake the pie for about 45 minutes or until the edges are set and the pie is cooked through. 

The center must be jiggly. Let the pie cool on a wire rack.

Cover it and store for up to 2 days at room temperature or refrigerate for storing longer. 

Happy Thanksgiving!

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