Chocolate Pecan Pie brings a rich chocolate twist to the familiar American pecan pie, pairing a sweet, silky filling with the buttery crunch of pecan halves. This handwritten version uses Karo syrup, eggs, vanilla, and melted sweet or semisweet chocolate, all stirred together and poured into an unbaked pastry shell. The card’s brand names and simple bowl-and-spoon method give it the practical character of vintage home baking. As the pie bakes, the filling sets around the nuts, creating a contrast between its tender center, crisp pecans, and flaky crust. It is an inviting choice for a holiday table or Sunday dessert, especially served in modest slices with unsweetened whipped cream to balance its sweetness.
Ingredients
- 3 eggs (slightly beaten)
- 1 cup Karo corn syrup (light or dark )
- 4 oz baking chocolate (sweet or semisweet, melted and cooled)
- ⅓ cup granulated sugar
- 2 tbsp butter (or margarine, melted and cooled)
- 1 tsp vanilla extract
- 1 ½ cups pecan halves
- 1 unbaked 9-inch pastry shell
Instructions
Step 1: Prepare the oven and pastry shell
- Preheat the oven to 350°F.
- Fit the unbaked pastry shell into a 9-inch pie plate and crimp the edge.
Step 2: Melt the chocolate
- Gently melt the chocolate in a heatproof bowl over barely simmering water, stirring until smooth.
- Remove from the heat and let cool until lukewarm and still fluid.
Step 3: Mix the filling
- Place the slightly beaten eggs in a large bowl.
- Stir in the corn syrup, melted chocolate, sugar, melted butter, and vanilla until well blended.
Step 4: Add the pecans and fill the shell
- Stir in the pecan halves.
- Pour the filling into the unbaked pastry shell, distributing the pecans evenly.
Step 5: Bake
- Bake for 50 to 60 minutes.
- Insert a knife halfway between the center and the edge; it should come out clean.
- If the pastry edge browns too quickly, cover the edge loosely with foil.
Step 6: Cool and serve
- Cool completely on a wire rack before slicing.
- Cut into 8 portions.
Tips
- Use the chocolate’s weight rather than counting squares.
- Choose light corn syrup for a milder flavor or dark corn syrup for a deeper, more robust sweetness.
- Let the chocolate cool until lukewarm before adding it to the eggs.
- For added texture, roughly chop half the pecans and leave the rest as halves.
- Toast the pecans lightly and cool them before adding for a stronger nutty flavor.
- Check the crust during baking and shield the edge if it begins to brown too much.
- Let the pie cool completely so the filling holds together when sliced.
- Serve with unsweetened whipped cream or a small scoop of vanilla ice cream.
Transcription of the Original Recipe
Read or copy the transcription
into pastry shell. Bake in 350°F oven 50 to 60 min or until [unclear] inserted half- way between center & edge comes out clean. Cool on wire rack. Makes 8 servings 350° 50-60 min Chocolate Pecan Pie. B. 11-87 3 eggs slightly beaten 1 1/2 c pecan halves 1 C. Karo (Light or Dark) 1 pkg. (4 oz) Baker's Sweet Choc. or 4 squares ? Semi-Sweet Choc. melted & cooled 1/3 c. sugar 2 T. margarine or butter 1 tea. Vanilla Stir in pecans 1 unbaked 9 in pastry shell. In large bowl, stir eggs, corn syrup, Chocolate, sugar, butter + vanilla until well blended. Pour
From Transcription to Instructions
Hi there, it's us at Salvaged Recipes. The original directions were short and to the point, so our instructions break them into easy steps: preheat the oven, melt and cool the chocolate, then mix eggs, corn syrup, chocolate, sugar, and butter before stirring in the pecans and filling the shell. We also called out little things the original directions left quiet on, like distributing pecans evenly, protecting a browning crust with foil, and cooling completely before slicing, so you can follow along without guessing.
Nutrition
Calories: 535kcalCarbohydrates: 65gProtein: 6gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gCholesterol: 77mgSodium: 185mgPotassium: 225mgFiber: 4gSugar: 47gVitamin A: 180IUCalcium: 40mgIron: 2.5mg
