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Spiced Chocolate Chip Pecan Pie {Recipe}

Recipe for Spiced Chocolate Chip Pecan Pie from Betty Crocker: The Big Book of Pies and Tarts

Spiced Chocolate Chip Pecan Pie - www.cooksandbooksandrecipes.com

Photo credit: Carrie Vibert {Poet in the Pantry}

 

Cooks&Books&Recipes Featured Cook Carrie:

Are you looking for a pie that’s a new take on an old favorite? Then the Spiced Chocolate Chip Pecan Pie is for you. All the ease and enjoyment of a pecan pie with a spicy twist! It takes relatively little time to prepare, so keep this in mind as your holiday pie. Grab a pie plate and get your crust ready—you’ll be feasting in no time!

Spiced Chocolate Chip Pecan Pie (Slice) - www.cooksandbooksandrecipes.com

Photo credit: Carrie Vibert {Poet in the Pantry}

Betty Crocker Big Book of Pies and Tarts cookbook cover - www.cooksandbooksandrecipes.com

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Spiced Chocolate Chip Pecan Pie

Featured Recipe From: Betty Crocker: The Big Book of Pies and Tarts

Yield: 8 servings

Prep Time: 20 Minutes

Total Time: Start to finish: 1 Hour 30 Minutes

Ingredients:

Crust

  • 1 Pillsbury refrigerated pie crust, softened as directed on box

Filling

  • 3/4 cup light corn syrup
  • 1/2 cup sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 cup coarsely chopped pecans
  • 3/4 cup semisweet chocolate chips

Topping

  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon shortening
  • 1 1/2 cups Sweetened Whipped Cream (see below), if desired

Sweetened Whipped Cream (1½ cups)

  • 3/4 cup whipping cream
  • 2 tablespoons powdered sugar or granulated sugar

Directions:

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

2. In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla and eggs with whisk. Stir in pecans and 3/4 cup chocolate chips. Spread evenly in crust-lined plate. Cover crust edge with pie shield ring or strips of foil to prevent excessive browning.

3. Bake 30 minutes. Remove pie shield ring or foil; bake 15 to 25 minutes longer or until pie is deep golden brown and filling is set. Cool 15 minutes.

4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 1 minute; stir until smooth. Drizzle chocolate over top of pie. Serve warm or cool. Garnish with whipped cream. Store in refrigerator.

To make the Sweetened Whipped Cream:

In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form. To make 1 cup whipped cream, use 1/2 cup whipping cream and 4 teaspoons sugar.

Sweet Success Tips
Flavor the whipped cream with a little brown sugar and a dash of cinnamon.
If you like dark chocolate, substitute dark chocolate chips for the semisweet chips.

Excerpted from Betty Crocker: The Big Book of Pies and Tarts © 2013 by Betty Crocker.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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