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chocolate pecan pie with chocolate pudding

★★★★★ 6 Reviews
stacylayson avatar
By Stacy Cook
from Macon, GA

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

Blue Ribbon Recipe

Pecan pie is always good in our book, but add chocolate pudding and homemade whipped cream and we are in heaven! This pie is what would happen if pecan pie and chocolate pie had a baby. You get the yummy, nutty pecan pie layered with creamy chocolate goodness. Top that off with fresh whipped cream and you have a pie everyone will love. Fancy enough for a holiday dessert but easy enough for a family dinner.

— The Test Kitchen @kitchencrew
►
★★★★★ 6 Reviews
serves 6-8
prep time 15 Min
cook time 2 Hr
method Bake

Ingredients For chocolate pecan pie with chocolate pudding

  • 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
    Jell-O 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

How To Make chocolate pecan pie with chocolate pudding

  • Preheating oven to 350 degrees.
    1
    Preheat oven to 350°F.
  • Corn syrup, eggs, sugar, butter, vanilla, and pecans in a pie crust.
    2
    Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • Pecan pie baking in the oven.
    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 the oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  • Preparing chocolate Jell-O in a saucepan.
    4
    While the pie is bake, prepare Jell-O pudding according to package directions. Put in the refrigerator to cool.
  • Pudding poured into pie crust and whipped cream prepared.
    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 the cream holds peaks.
  • Whipped cream piped onto the pie.
    6
    Top pie with whip cream.
  • Chocolate sauce drizzled over Chocolate Pecan Pie With Chocolate Pudding.
    7
    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 and 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. Drizzle over the pie. Enjoy!
  • 8
    RECIPE TIPS: Pie is done when the center reaches 200°F. Tap the center surface of the 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 over-browning, 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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