Chocolate Surprise Pecan Pie

Layer up a masterpiece when you're looking for an extra special pie, perfect for a holiday or to tote to a potluck.

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  • prep time 25 min
  • total time 3 hr 45 min
  • ingredients 15
  • servings 10
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
package (8 oz) cream cheese, softened
1/3
cup sugar
Dash salt
1
teaspoon vanilla
1
egg
1
cup chopped pecans
1/2
cup semisweet chocolate chips

Topping

3
eggs
1/4
cup sugar
1
cup light corn syrup
1
teaspoon vanilla
1
oz unsweetened baking chocolate, melted, cooled

Garnish

1/2
cup whipping cream
1
tablespoon chocolate-flavor syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.
  • 2 In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 3 Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  • 4 In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.
  • 2 In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
  • 3 Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.
  • 4 In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Instead of pecans, try making this pie with walnuts.

To quickly soften the cream cheese in the microwave, place the cream cheese in a microwavable bowl and microwave uncovered on Low 1 to 2 minutes or until softened, checking every 30 seconds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
12g,
12%
Trans Fat
0g
0%
),
Cholesterol
125mg
125%;
Sodium
240mg
240%;
Total Carbohydrate
57g
57%
(Dietary Fiber
2g
2%
  Sugars
31g
31%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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