Chocolate Bottom Pecan Pie

Nummers. The final sweet pie that I prepared for the pie party last weekend. Now, growing up we always had pecan pies for Thanksgiving and Christmas, but they certainly never included chocolate. Which, to tell the truth is really, really just a shame. All those years of awesome pecan pies could have been taken to a whole other level with a little (lot) bit of chocolate.

Yes, that's a "Pi" plate.

As previously mentioned, we're gifted with delicious, fresh pecans in Texas, and so while I know a pecan pie is out of season currently, (which was made obvious when, for once, it didn't win the "Best Sweet Pie" category!!!! I know right? Crazy.), I decided to make it anyways. Stupid berries and their currently being in season. 


I have to tell you a secret. Our traditional,"family" pecan pie recipe is actually just the Karo Syrup recipe. Yes, its right there on the back of the bottle of corn syrup. Its just like Libby's pumpkin pie, right? But, to be honest, its still one of the best recipes I've ever had, so why mess with a good thing? Plus, I've now started to change a few things (chocolate! more nuts!) and the results just keep getting better!


Chocolate Bottom Pecan Pie
adapted from Karo


1 cup Karo Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecan pieces
1/2 cup whole pecans


4 oz good quality semisweet chocolate


1 9" ultimate pie crust
Preheat oven to 350°F. In a large bowl, combine the corn syrup, eggs, sugar, butter and vanilla until smooth. Next, stir in pecan pices until well coated with the custard mixture. Melt the chocolate in the microwave in 10 second intervals and carefully cover the bottom of your pie crust. Lick the chocolate bowl clean. Pour filling into pie crust, but leave some of the custard mixture in the bowl without and pecan pieces in it. Next, decoratively place your whole pecans in a pretty design on top of the pie. Pour the remaining custard mixture over the strategically placed whole pecans to give them a nice sugar coating as well. 

Bake on center rack of oven for 60 to 70 minutes. The bottle says its done with it reaches 200 degrees. It lies. The only reliable way to tell if it is done is to give the pie a jiggle, and if the center moves like jello, its not done, even if a thermometer reads 200. It should be completely firm when you take it out of the oven. If your pie crust edges are darkening too much, just cover them with foil. Cool as much as humanly possible before eating. This would be excellent covered with a nice Bourbon Whipped Cream. Enjoy!

Pre baking, but pretty!