How to make it

  • Preheat oven to 350 degrees
  • In a heavy saucepan combine, butter, sugar and corn syrup over low heat stirring frequently until melted. Raise the heat and boil, stirring constantly for 4 minutes
  • Stir in heavy cream and pecans and return to a slow boil for 5 minutes
  • Remove from heat and stir in the chocolate
  • Pour into the pie pan and bake approximately 10 minutes or until the mixture bubbles
  • Cool then refrigerate
  • If you wish you may run a knife around the edges and remove the pie from the pan to slice. I do this to free-up my pie pans for my next project
  • Serves 12-16
  • Freezes well tightly covered for 2-4 months

Reviews & Comments 3

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    " It was excellent "
    juels ate it and said...
    Saving this recipe! Looks and sounds insanely good! I have to give you a beauty flag, too!
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    " It was excellent "
    dynie ate it and said...
    I love pecan pie....and with chocolate...delicious!
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    " It was excellent "
    magali777 ate it and said...
    sounds absolutely delicious for me!
    Was this review helpful? Yes Flag

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