Chocolate Pecan Pie with Pecan Crust

On Thanksgiving day, I broke my “don’t experiment on the day of a dinner party” rule. I was getting ready to make my Chocolate Pecan Pie when I decided that I didn’t feel like making a pie crust. Then I noticed that I had lots of extra pecans, so I decided to make a crust out of crushed pecans.

This recipe uses one cup of corn syrup, but you can make your own corn syrup substitute if you have a corn allergy.

Chocolate Pecan Pie with Pecan Crust

Pecan Crust Ingredients:

2 cups pecans

1/4 butter, melted

2 tablespoons brown sugar

Directions:

Crush nuts in a food processor or blender.

Combine the nuts, with the melted butter and sugar.

Press the nut mixture into a pie dish.

Chocolate Pecan Filling Ingredients:

2/3 cup sugar
1/4 cup butter, melted
6 tablespoons cocoa powder
2 tablespoons shortening (I use Spectrum)
1 cup corn syrup (how to make corn syrup substitute)
1/8 tsp. salt
3 eggs
1 cup pecan halves

Directions:

1. Heat oven to 375 degrees.

2. Prepare crust.

3. Beat sugar, melted butter, cocoa powder, shortening, corn syrup, salt, and eggs with mixer.

4. Stir in pecans.

5. Pour into pastry-lined pie plate. Bake until set, approximately 40 to 50 minutes.

6. Refrigerate until chilled, at least 2 hours.

Top with Vanilla Whip Cream.

Do you allow yourself to experiment on the day of a dinner party?

This is linked to Gluten-Free Wednesday.

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Alea December 6, 2011 Featured, recipes and cooking tips gluten free pie recipes 9 Comments

9 Responses to “Chocolate Pecan Pie with Pecan Crust”

Tricia says:

December 6, 2011 at 8:36 pm

I might have to sneak and have some of this. Maybe over at Nana’s house so those with nut allergies won’t see me. Pecan pie is one of my all time favorites. With chocolate? Oh my!

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Judy@Savoring Today says:

December 7, 2011 at 6:17 am

Ohh, that looks very rich and sure to satisfy any chocolate craving — yum!

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Kalinda says:

December 7, 2011 at 8:14 am

Now that is one delicious looking chocolate pie.

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Kristi says:

December 7, 2011 at 10:24 am

Oh, that looks delicious! Thanks for the corn syrup substitute recipe. I will be using that!

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Rebecca in Colorado says:

December 7, 2011 at 3:40 pm

Looks good! Too bad I’m out of pecans, since they were all sugar-and-spiced up the other day. (I’m guarding the supply for special occasions.)

I did an ingredient swap the other day, too: When prepping the graham-cracker crust for Magic Cookie Bars, I discovered that my formerly full box of graham crackers had been deemed “snack food” instead of “ingredients” by one hungry 16-year-old. I used the grahams on hand, and then also crushed pretzels in the food processor and blended it all together. It made a very good sweet-salty cookie!

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- Alea says:
  
  December 9, 2011 at 11:08 am
  
  I love the idea of adding crushed pretzels to the crust! I will give that a try the next time I am making a super sweet pie.
  
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Linda says:

December 8, 2011 at 6:09 pm

I’ve never had a chocolate pecan pie. It looks so good! I’m like you. I don’t experiment on the day of a party, but I’m glad it turned out for you.

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April @ The 21st Century Housewife says:

December 9, 2011 at 12:58 am

I really like the idea of a pecan crust, and the whole pie sounds just amazing! What a treat!

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