Chocolate Pecan Pie

Chocolate Pecan Pie

This pie is easy as pie. Adding HERSHEY’S Cocoa takes even the best homemade pecan pie recipe to another level of enticing sweetness. It’s the perfect chocolatey ending to your holiday feast.

SKILL LEVEL
beginner
PREP
12 min
BAKE
60 min
YIELD
8 servings

Ingredients

  Amount Per Serving % DV *
Calories430
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium150 mg6% DV
Total Carbohydrates60 g20% DV
Dietary Fiber3.0 g12% DV
Sugars45 g
Protein6 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
  Amount Per Serving % DV *
Calories430
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium150 mg6% DV
Total Carbohydrates60 g20% DV
Dietary Fiber3.0 g12% DV
Sugars45 g
Protein6 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
1 cupsugar
1/3 cupHERSHEY'S Cocoa
3 eggs, slightly beaten
3/4 cuplight corn syrup
1 tablespoonbutter or margarine, melted
1 teaspoonvanilla extract
1 cuppecan halves
1 unbaked 9-inch pie crust
1 cupwhipped topping

Directions

  • 1. Heat oven to 350°F.
  • 2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into unbaked pie crust.
  • 3. Bake 60 minutes or until set. Remove from oven to wire rack. Cool completely. Garnish with whipped topping. Makes 8 servings.
Ingredients sitting on a table

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