Chocolate-Date-Pecan Pie

How do you make an already delicious dessert classic even better? Add chocolate! We took a Southern favorite, pecan pie, and stirred in chocolate chips and chopped dates.

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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 10
  • servings 10
 

Ingredients

CRUST

1
refrigerated pie crust

FILLING

1
cup firmly packed brown sugar
1/2
cup all-purpose flour
1/2
cup butter, softened
1
teaspoon vanilla
2
eggs
1
(6-oz.) pkg. (1 cup) semi-sweet chocolate chips
1
cup chopped pecans
1
cup chopped dates
Whipped cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
  • 2 Heat oven to 325°F. In large bowl, combine brown sugar, flour, butter, vanilla and eggs; beat well. Stir in chocolate chips, pecans and dates. Spread evenly in crust-lined pan.
  • 3 Bake at 325°F. for 55 to 60 minutes or until deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve warm with whipped cream. Garnish as desired.
  • 1 Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie pan.
  • 2 Heat oven to 325°F. In large bowl, combine brown sugar, flour, butter, vanilla and eggs; beat well. Stir in chocolate chips, pecans and dates. Spread evenly in crust-lined pan.
  • 3 Bake at 325°F. for 55 to 60 minutes or until deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Serve warm with whipped cream. Garnish as desired.

EXPERT TIPS

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Expert Tips

To bake a pie crust withouth a filling (called "blind baking"), generously prick the bottom and sides of the dough before baking to prevent blistering and rising. Or, cut a circle of foil 2 inches larger than the diameter of the pie plate. Fit the foil into the crust-lined pie pan (it will overlap 1 inch) and fill the foil with dried beans or rice to support the sides of the pie crust and keep it from shrinking into the center while it bakes. Metal or ceramic pie weights from gourmet specialty shops can also be used. Remove the weights and foil a few minutes before the baking time is over to allow the crust to brown evenly. Cool the crust completely before adding the filling, which should ideally be at room temperature. If the filling is too hot, the crust may become soggy.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
570
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
15g,
15%
),
Cholesterol
90mg
90%;
Sodium
200mg
200%;
Total Carbohydrate
64g
64%
(Dietary Fiber
4g
4%
  Sugars
44g
44%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
2 Starch; 2 1/2 Fruit; 4 1/2 Other Carbohydrate; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.