Holidays in my house must include my Chocolate Pecan Pie on the menu.
I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie (with the Honey Pecan Topping) from Gulf Coast Favorites Cookbook. The Pecan Pie recipe is below and here’s the recipe for recipe for Honey Pecan Topping
I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it. I have REALLY finished half a pie before in one day, of course, some of the pieces were slivered. We unanimously agreed that it was the best pie we had put in our mouth.
Here’s the ULTIMATE Honey Pecan Topping!!!!
Chocolate Pecan Pie-Keep it Easy
You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple. Now, I think the secret to making this the MOST AMAZING PIE ever really is the Honey Pecan Topping-I will give you a quick tip: If you don’t like to bake pies, pick up a store-bought pie and add the Honey Pecan Topping for the ultimate pie ever.
Start cooking trim and terrific with all your favorite southern or Louisiana recipes, just turn to my Gulf Coast Favorites cookbook! The best of Louisiana, just healthier! You don’t have to change what you make, just change how you prepare it–even with Pecan Pie and especially my Chocolate Pecan Pie!
Chocolate Pecan Pie From Holly Clegg’s trim&TERRIFIC™ Gulf Coast Favorites
With a rich pecan filling, a hint of chocolate, and a store bought pie crust, this easy mouthwatering pie is everything you would want in a dessert.
Makes 8-10 servings
1 (9-inch) unbaked pie shell
2 egg whites
1 cup light corn syrup
1 tablespoon butter, melted
1/4 cup sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1/3 cup semi-sweet chocolate chips
1. Preheat oven 350°F.
2. In bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour, vanilla. Stir in pecans and chocolate chips.
3. Transfer to pie shell. Bake 45–50 minutes or until set. Cool completely.
Nutritional information per serving: Calories 383, Calories from fat (%) 42, Fat (g) 19, Saturated Fat (g) 5, Cholesterol (mg) 49, Sodium (mg) 136, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 1/2 carbohydrate, 4 fat
Terrific Tip: I prefer the refrigerated pie crust that you unfold and place in a pie plate. I always keep a box of Pillsbury refrigerated pie crust in the refrigerator to pull out for a “pie on demand.”
You’ll love all my easy Thanksgiving dessert recipes and my recipe for Honey Pecan Topping
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For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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