Down in the South Chocolate Pecan Pie

May 28, 2012 by TyWells 0 comments

In the south we really like to mix things up, guess you can say we like to have our cake and eat it too. We like having 2 things at once (hints my Trashy Brownies or Red Velvet Cheesecake Brownies) I mean, where do y’all think cake and ice cream came from? So, a regular pecan pie just wouldn’t do it, it had to be a chocolate pecan pie. This is a really simply, less than 10 ingredient, quick dessert. Heres the recipe

You will Need:
1/2 cup Margarine, Melted
1 cup Light Corn Syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 frozen pie crust (Or a graham cracker crust)

Preheat your oven to 325°

In a heavy saucepan, combine melted margarine, corn syrup, white sugar, & cocoa. Cook over low heat, constantly stirring until sugar dissolves.

Add vanilla, salt, eggs, stir well.

Add 1/2 cup of the chopped pecans, Now I wanted to make sure that it was all mixed well, so I pour it all into my mixer and ran it until it started getting bubbles.

Pour mix into Uncooked pie crust and top with the other 1/2 cup of pecans, or you can add Whole pecans to the top like I did. Cook for 45-55 minutes, until the crust is done and the middle doesn’t “wiggle” a lot like jello when shaken. Now I couldn’t find a frozen or regular pie crust ANYWHERE, so I thought Hmm, Ty a graham cracker crust is just as good. I was on the phone with my grandmother while cooking and she thought it was the most hilarious thing because she’s never heard of it, until today, But I will say this, the graham cracker pie crust tasted WAY better than a regular one. HANDS DOWN! It’s like the pie cooked into the crust and it tasted TOTALLY different.

This recipe is actually enough for 2 pies, I wasn’t aware of that. don’t over pour your pie like I did, I still had enough for 3 small pies I had small crust leftover from carmel pies.