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Dark Chocolate Pecan Pie

Pecans are complemented exquisitely by HERSHEY’S SPECIAL DARK Chocolate Chips in this mouth-watering pecan pie recipe. It makes a great after dinner dessert!

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories610
Calories from Fat370
Total Fat41 g63% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium270 mg11% DV
Total Carbohydrates61 g20% DV
Dietary Fiber6.0 g24% DV
Sugars44 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  Amount Per Serving % DV *
Calories610
Calories from Fat370
Total Fat41 g63% DV
Saturated Fat16 g80% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium270 mg11% DV
Total Carbohydrates61 g20% DV
Dietary Fiber6.0 g24% DV
Sugars44 g
Protein9 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  • 1 unbaked 9-inch pie crust
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1-1/2 cups pecan halves or pieces
  • 1 tablespoon all-purpose flour
  • 1/4 cup butter (1/2 stick) , softened
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1/3 cup dark corn syrup
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Directions

  • 1. Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
  • 2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.
  • 3. Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in pecan mixture. Pour mixture into baked pie crust.
  • 4. Bake 45 to 50 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. Makes 8 servings.

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