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Thursday, July 14, 2011

Sinful Chocolate Pecan Pie

This pie is a definite favorite every fact I have to make two because of the demand.  Word of caution...this isn't for the faint of heart and if you are borderline diabetic you might want to keep that in mind.

Since I am all about saving time, I use a really good frozen pie crust. Also, I use Michele's Butter Pecan cream syrup.  She has three...Maple Creme and Honey Creme are the other two.  Her website is in case you can't find it in your store.  It is definitely worth the money!!

frozen pie crust
Fisher's Praline Pecans (worth the extra expense)
milk chocolate chips
1 c. Michele's Butter Pecan Syrup (or a butter rich type syrup)
8 T. melted butter
1 c. sugar

  1. Preheat oven to 350 degrees.
  2. Place enough pecans to cover the bottom of the pie tin.  Add chocolate chips.  (Tin should be filled halfway with a combination of the goodness.)
  3. With a hand mixer, blend the sugar and syrup.
  4. Very carefully and slowly add the melted butter with the mixer.
  5. Pour mixture into the pie tin over the pecans.
  6. Bake on a cookie sheet for 45 minutes.

If you want to switch it up a little can cut back a little on the chocolate chips and add some toffee chips (from your bakery aisle). could add the toffee w/out cutting back on the chocolate.

Also, you might have enough of the liquid left to make a couple of tarts as well.  So, if you get some small pie tins to finish it up...that's great!!

Serve warm with a scoop of Old Fashioned Vanilla or French Vanilla.  Cinnamon ice cream is yummy too!!


  1. Costco carries Fisher's Glazed Pecans over in their nut section. Their jar makes at least four pies!! Today it was priced at $16.99.

  2. Whoops!! That's one cup of syrup. And for an added kick, add 1/4 cup of Jack Daniels. For extra chocolate...spread a layer of Nutella at the bottom of the pie crust before adding the remaining ingredients.