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Chocolate-Pecan Pie

How can pecan pie be even better? Add chocolate! It's all so easy when you use an unroll-and-fill refrigerated pie crust.

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  • prep time 25 min
  • total time 2 hr 30 min
  • ingredients 10
  • servings 10
 

Ingredients

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
cup light corn syrup
1/2
cup sugar
1/4
cup butter or margarine, melted
1
teaspoon vanilla
3
eggs
1
cup semisweet chocolate chips (6 oz)
1 1/2
cups pecan halves
10
pecan halves
1/2
cup whipping cream, whipped

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
  • 2 In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
  • 3 Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
  • 4 Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
  • 1 Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
  • 2 In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
  • 3 Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
  • 4 Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
280),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
180mg
180%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
33g
33%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.