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Home > Recipes > Dark Chocolate Pecan Pie

Dark Chocolate Pecan Pie Recipe

Dark Chocolate Pecan Pie
  • Intermediate

Find Similar Recipes:

Pies x Intermediate x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x Thanksgiving x
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Prep Time:
10 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 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 (1/2 stick) butter, 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. 8 servings.

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