2015 Holiday Recipe Exchange: Chocolate Pecan Pie from Lisa B. Kamps



Here’s the recipe for my killer Chocolate Pecan Pie. The family threatens mutiny if I don’t make this for both Thanksgiving and Christmas!
Unbaked pie shell (I usually rub it with a cinnamon and sugar mixture, just a little for some extra zing!)
1 1/2 c whole pecans
1/2 c semi-sweet chocolate chips
4 eggs, beaten
1/2 c sugar
1/2 c light brown sugar
1/4 c Pure Cane Syrup
1/4 c light corn syrup
1/2 tsp vanilla
pinch of salt
2 oz melted semi-sweet chocolate
Preheat oven to 375
Spread the pecan pieces and chocolate chips in unbaked pie shell
Whisk remaining ingredients together in mixing bowl; pour mixture over pecans and chocolate chips
Bake for about an hour or until filling sets
Let cool for 10 minutes before slicing
If you’re serving it warm, it goes great garnished with some vanilla bean ice cream, a drizzle of chocolate sauce, and a dash of powdered sugar.
If you’re serving it cold, ice cream still works (because when doesn’t it???), but freshly whipped cream is also wonderful! Try it with some whipped cream and a sprinkling of a cinnamon-sugar mix (more cinnamon than sugar).
WARNING: this pie is known to induce a chocolate/sugar coma; consume with caution 🙂
(stock photo of a yummy looking Chocolate Pecan Pie!)
Find Lisa B. Kamps and her Baltimore Banners series at:

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