Stacy Barrett Recipe

Chocolate Pecan Pie With Chocolate Pudding

By Stacy Barrett stacylayson


Recipe Rating:
Serves:
6-8
Prep Time:
Cook Time:
Cooking Method:
Bake

Stacy's Story

This is my version of chocolate pecan pie. Everyone who has had it loves it!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Pecan pie is always good in my book, but add chocolate pudding and homemade whipped cream and I'm in heaven!

Ingredients

FOR THE PIE
1/2 c
karo syrup
2
eggs
1/2 c
sugar
1 Tbsp
butter melted
1/2 tsp
vanilla extract
1 c
pecan halves
1
deep dish pie shell (unbaked)
FOR FILLING
1 pkg
jello cook and serve chocolate pudding
THE TOPPING
1 c
heavy whipping cream
1/4 c
sugar
1 tsp
vanilla extract
OPTIONAL GARNISH
1/2 c
semi sweet chocolate chips
2 Tbsp
milk

Directions Step-By-Step

1
Preheat oven to 350°F.
2
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
4
While the pie is bake, prepare Jello pudding according to package directions. Put in the refrigerator to cool.
5
When pudding and pie are chilled, spread pudding over the pie. In a mixing bowl whip heavy cream till almost stiff. Add sugar and vanilla and whip until cream holds peaks. Top pie with whip cream.
6
If you would like to garnish pie, Melt a 1/2 cup semi sweet chocolate chips in a double boiler, whisk in about 2-3 tablespoons of milk, whisk until smooth, put in a squeeze bottle, or do like I do, put it in a zipper bag and cut the very tip out of a corner and drizzle over the pie. Enjoy!
7
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce sugar to 1/4 cup and increase butter to 2 tablespoons. Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

About this Recipe

Course/Dish: Pies, Puddings, Chocolate
Main Ingredient: Nuts
Regional Style: American

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23 Comments

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Yvonne Strickland ysrockypoint
Oct 6, 2014
Stacy, my youngest son and his family just moved right out of Charlotte , close to the race track. Sorry it took me so long to get back to you, but things have been going on. Looking forward to eating this and will pinch it , if I haven't already done so . LOL
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Ceci Rang Ceci2468
Oct 1, 2014
This sounds good. I wonder how it would taste with cashews instead of pecans. I might have to find out. :)
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linda Smith Cookenwithlov
Oct 1, 2014
I make pies for a living always looking for new ones my claim to fame is completely home made will have to change pudding but this looks great. Pinched!
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Deanna Sofia Gordinier DeannaSofiaGordinier
Oct 29, 2013
Ditto the test lichen...spot on my dear! Thank you tor the extra info Stacey, you rock!
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Stacy Barrett stacylayson
Oct 3, 2013
Oh yes! This is a VERY rich, sweet pie. I make it at Christmas time, everyone loves it.