Chocolate Bliss Pecan Pie

Here's a rich, chocolatey pie to serve on the weekend when special friends come to dinner.


8 servings


1 (8 ounce) package semi-sweet baking chocolate, divided
1 (9 inch) ready-to-use refrigerated pie crust
2 tablespoons butter or margarine
3 large eggs, slightly beaten, divided
1/4 cup firmly packed light brown sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/2 cups pecan or walnut halves


Preheat oven to 350°F (177°F). Coarsely chop 4 of the chocolate squares; set aside. Line 9-inch pie plate with pie crust as directed on package.

Microwave remaining 4 chocolate squares and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Brush bottom of pie crust with small amount of the beaten eggs. Add remaining beaten eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and pecans; mix well. Pour into pie crust.

Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on cooling rack.

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