Grandma Gray's Famous Chocolate Pecan Pie (recipe for 2 pies)
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- 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
- salted butter, melted
- 1 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)
- 9 inch unbaked pie crust
- 1-2 dash(es)
- optional, dark rum
- 1 pt
- heavy whipping cream
- 1-2 tsp
- vanilla extract
- 1-2 Tbsp
- powdered sugar to taste
1•Start with sprinkling a pinch of cinnamon on the bottom of an unbaked pie crust.
• Bake crust at 500 F for 7 mins.
•Take the pie crust out and immediately pour 1 cup of chocolate chips or discs onto the hot pie rust.
•Wait a minute or two, for chocolate to melt.
•Take a spatula, start spreading melted chocolate chips to even out the bottom.
•Next, proceed with pie filling ingredients.
2Next, 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.
3In a large bowl, stir in first seven ingrediants until well blended.
4Stir 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.
5Let pies cool on rack.
Top with homemade whipping cream.
6Note to chef: Optional Piecrust Recipe (2 pies)
2 1/8 c. sifted all purpose white flour
1 1/4 tsp. salt
2/3 c. chilled shortening
6-7 Tbsp. ice water
Mix all together. Wrap in plastic and refrigerate for 30 mins. before rolling out.
After rolling pie dough out on plastic wrap, transport onto pie tins, crimp edges and return back to the refrigerator until dough is cold. Bake piecrust @ 500 for 7-8 mins.
Note to my sister Michelle S, from Cynthia S: I made this pie 11/25/15 and added 3/4c. Crisco ( instead of 2/3c. for piecrust, so that dough would easily roll out) and then I used the the usual 4 Tbsp salted butter for pie filling (reminder: this makes 2 pies) . Mother thought pies were slightly on the oily side after sticking a toothpick in them in the oven. Yet, when pie cooled, they seemed perfectly fine. Perhaps, next time, go back to 2/3 crisco and try 3 Tbsp butter for filling? Or, try a butter piecrust recipe which I'll post soon. Also, please let me know if you ever find a fabulous gluten free piecrust recipe. Enjoy! ❤️