Chocolate Pecan Pie w/ homemade whipped cream

By Annette W.
@greeneyez

I would have to say Chocolate Pecan Pie is in the top 3 of my favorite pies. This recipe is to die for. Many say it is rich and you only need a tiny sliver. I say it is perfect and to have a regular slice with plenty of homemade whipped cream. It is rich, it is indulgent, it is heavenly and if you are lucky enough to get a slice where the filling has caramelized to the point of almost turning hard right near the crust, just below a pecan that has caused a small gap so the heat sneaks through and does it's magic, then you are the luckiest person at the table.

Recipe and photo are my own.

Rating:

★★★★★ 5 votes

Comments:

29 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1: 9 inch pie shell
3 large: eggs, beaten
1 1/2 c: pecan halves
1 c: brown sugar
3/4 c: dark corn syrup
1/4 c: semi sweet chocolate chips
1/4 c: milk chocolate chips
3 Tbsp: butter, melted
2 Tbsp: flour
1 tsp: vanilla
2 c: heavy whipping cream
8 Tbsp: powdered sugar
3 tsp: vanilla

How to Make Chocolate Pecan Pie w/ homemade whipped cream

Step-by-Step

1Preheat oven to 350°.
2While oven preheats, melt butter in a small sauce pan on the stove or in the microwave. While butter is melting, add beaten eggs to a medium sized bowl.
3Stir in brown sugar, flour, vanilla and corn syrup until combined. Add butter when just melted.
4Mix in pecans and chocolate chips. Stir all together. Pour mixture into unbaked pie shell.
5Place a sheet tray or a piece of foil on bottom rack below where the pie will sit to bake. Place pie on top rack in the center of the oven and bake for 50-60 minutes.
6Shield your pie crust for first 30 minutes or so of baking OR shield your pie crust for at least the second half of baking to avoid crust over browning.
7Let pie cool AT LEAST an hour before cutting. When ready to eat, serve with a HUGE dollop of homemade whipped cream. ENJOY!
8~~HOMEMADE WHIPPED CREAM~~

Place a metal or glass bowl in the freezer at least 15 minutes prior to making.

With a mixer, beat cream until it begins to thicken. Add powdered sugar. Beat until stiff peaks form. Fold in vanilla.

***TIP*** Using powder sugar instead of regular sugar will keep your cream from separating.