Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup (1 stick) unsalted butter, melted
- 3 large eggs, lightly beaten
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Step 1: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a pie plate.
- Step 2: In a large bowl, whisk together the granulated sugar, light corn syrup, and melted butter until well combined.
- Step 3: Whisk in the beaten eggs until smooth. Gradually whisk in the cocoa powder until fully incorporated and no lumps remain. Stir in the vanilla extract.
- Step 4: Gently fold in the pecan halves, ensuring they are evenly distributed throughout the chocolate mixture.
- Step 5: Pour the chocolate pecan mixture into the prepared pie crust.
- Step 6: Bake in the preheated oven for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Let cool completely on a wire rack before serving.
Notes
- Store leftover pie in the refrigerator, loosely covered, for up to 3 days to maintain its deliciousness.
- For a warm slice, gently reheat individual portions in the microwave for 15-20 seconds.
- Serve this rich pie with a dollop of whipped cream or a scoop of vanilla ice cream for a perfect balance.
- Make sure your butter is cooled slightly before adding it to the sugar mixture to prevent cooking the eggs!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American