Chocolate Pecan Pie
McCormick Seasonings

(pie, pecans, chocolate, corn syrup )

Chocolate Pecan Pie
Chocolate Pecan Pie

Yield: 6-8 servings


1 refrigerated pie crust (14.1-oz package)
1 C semi-sweet chocolate chips
3 Tbsp milk
4 eggs
3 Tbsp unsalted butter, melted
2 tsp vanilla extract
1 C dark corn syrup
1 C sugar
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp salt
1½ C pecan halves


  1. Preheat oven to 425F.
  2. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325F.
  3. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  4. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  5. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.