Kentucky Pecan Pie
“This rich, dense Kentucky pecan pie recipe is perfect for your next party. It features a delicious dark chocolate filling topped with plenty of toasted pecans.” —Emily Baldwin, Fort Collins, Colorado
|Servings||Prep Time||Cook Time|
|8servings||10minutes||40minutes + cooling|
|40minutes + cooling|
- 3 large eggs lightly beaten
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips
- 2 tbsp butter melted
- 1 pie shell unbaked, 9 inches
- In a small bowl, whisk the eggs, corn syrup, brown sugar, flour, vanilla and salt. Stir in pecans, chocolate chips and butter. Pour into crust. Cover edge with foil.
- Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted in the centre comes out clean. Cool on a wire rack. Refrigerate leftovers.
Kentucky Pecan Pie Recipe Tips
How do I make my own pie crust?
Making your own crust is as easy as, well, pie. All you need are flour, butter, water and salt.
Should Kentucky Pecan Pie be refrigerated?
Kentucky Pecan Pie should be refrigerated after two hours at room temperature. You can then cover and store it in the fridge for up to four days. Hungry for more? Freeze your pie for up to two months.
Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
1 piece: 552 calories, 29g fat (10g saturated fat), 92mg cholesterol, 253mg sodium, 75g carbohydrate (38g sugars, 3g fibre), 6g protein.