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Chocolate Pecan Pie

Chocolate Pecan Pie

JC Phelps
Looking for the perfect southern dessert? Look no further than my Chocolate Pecan Pie, which is taken to the next level with Rivulet Pecan Liqueur.
5 from 32 votes
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 day 5 minutes
Course Dessert
Cuisine American, Southern
Servings 8 servings
Calories 580 kcal

Ingredients
  

  • 1 pre-made frozen pie crust deep dish
  • 1 c. pecans
  • 1 c. brown sugar
  • ½ c. chocolate chips
  • ⅔ c. white Karo syrup
  • 3 eggs
  • ½ stick butter melted
  • 2 tbsp. Rivulet Pecan Liqueur
  • 1 tbsp. flour
  • 1 tbsp. vanilla extract
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 400F.
  • In a large bowl, combine brown sugar, salt, flour, and melted butter. Mix well. Add white Karo syrup, eggs, Rivulet Pecan Liqueur, and vanilla extract. Beat until well mixed. The mixture will be a caramel color. Fold in pecans and chocolate chips.
  • Pour into the pie crust and bake for 15 minutes on the bottom rack. Reduce heat to 350F and bake for another 40 minutes. Pro tip: put an empty cookie sheet on the top rack to keep the crust from burning.
  • Serve warm and enjoy!

Notes

  • Pull your pie crust out of the freezer while you are mixing the ingredients together. This will allow it to partially thaw.
  • Be sure to add the Rivulet -- Rivulet adds a wonderful pecan flavor. It takes a pecan pie to the next level!
  • Bake your pecan pie on the bottom rack of your oven, which helps your bottom crust get done; that said, put an empty cookie sheet on the top rack to keep the crust from burning.

Nutrition

Calories: 580kcalCarbohydrates: 70gProtein: 6gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 61mgSodium: 204mgPotassium: 251mgFiber: 3gSugar: 54gVitamin A: 106IUVitamin C: 0.3mgCalcium: 72mgIron: 2mg
Keyword chocolate pecan pie
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