Grandma Gray's Famous Chocolate Pecan Pie (recipe for 2 pies)

Recipe Rating:
 3 Ratings
Serves: 16-20
Prep Time:
Cook Time:

Ingredients

PIE FILLING
6 eggs slightly beaten, (extra large)
1 c packed dark brown sugar
1 c white sugar
1 c dark karo syrup
1 c light karo syrup
4 Tbsp butter, melted
3 Tbsp vanilla, (cooks or nielsen-massey)
2 1/2 c whole pecans
2 c semi sweet chocolate chips (guitarrd or pistoles noir or flat choc. disks found at whole foods market)
2 9 inch unbaked pie crust
pinch cinnamon
dash(es) optional, dark rum or espresso
TOPPING
1 pt heavy whipping cream
1-2 dash(es) vanilla extract
3-5 pinch powdered sugar to taste

The Cook

Cynthia Sabo Recipe
Lightly Salted
Napa Valley, CA
MissNeoSwank
Member Since Sep 2011
Cynthia's notes for this recipe:
I made my mother's pecan pie recipe for several famous chefs and cookbook authors in Napa Valley. Everyone said this is one of the best chocolate pecan pies they've ever tasted! Hope you like it!
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Directions

1
Start with sprinkling a pinch of cinnamon on the bottom of an unbaked pie crust. Bake your pie crust at 450 F for 5-7 mins. Take out the pie crust and proceed with the next step.
2
Next, turn the oven down to 350F.
Either you can add the chocolate chips directly to the warm pie crust (bottom crust only) and spread evenly or melt the chocolate chips in a separate bowl and then spread on the bottom of the crust. Feel free to experiment with another pinch of cinnamon or try a dash of espresso or dark rum into the melted chocolate mixture, which is all optional.
3
In a large bowl, stir in first seven ingrediants until well blended.
4
Stir in pecans, pour into pie crust.
Bake for 50-55 minutes.
The best way to tell if the pie is done is when it poofs up. Another way is to insert a knife and if it comes out clean, then it's done.
5
Let pies cool on rack.
Top with homemade whipping cream.
6
Note to chef: Optional Pie Crust Recipe (2 pies)
2 1/8 c. sifted all purpose white flour
1 1/4 tsp. salt
2/3 c. chilled shortening
5 Tbsp. ice water
Mix all together. Wrap in plastic and refrigerate for 30 mins. before rolling out.

About this Recipe

Comments

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user Cynthia Sabo MissNeoSwank - Sep 4, 2011
I shared a photo of this recipe. View photo
user Diane Hopson Smith DeeDee2011 - Sep 5, 2011
Cynthia, this sounds divine! I'm saving to give this a try for the Holiday's! Thanks for sharing!
user Diane Hopson Smith DeeDee2011 - Sep 5, 2011
Diane Smith [DeeDee2011] has shared this recipe with discussion groups:
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Just Christmas!
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user Cynthia Sabo MissNeoSwank - Sep 18, 2011
Thanks Diane!

It looks like you and I will be making this pie around the same time (November and December). This is a wonderful holiday treat! I Hope you and your guests will like it as much as my family and friends in Napa. Please let me know how it turns out.
Cheers,

Cynthia
user Jean Campbell gwashington1961 - Feb 26, 2012
Ms. Cynthia, I am amazed by the recipe & your masterful photography. I left a comment with your series of detailed shots of your pie. I should have asked if you had studied photography? Obviously your Grandma Gray has been a fine tutor in teaching you how to make her Chocolate Pecan Pie. I am still quite anxious to learn the source of your mold for the accent molded chocolate leaf?

Thanks for sharing what is probably the best recipe for pecan pie - original or chocolate - that I have ever seen! LOL :-)

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