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White Lily

Chocolate Pecan Pie


40 min


30 min


8 servings


CRUST 1 tsp. pure vanilla extract
1 1/4 cups White Lily® Enriched Bleached All Purpose Flour 1/4 tsp. salt
1/4 tsp. salt 2 tbsps. butter
1/2 cup butter cut in cubes, chilled1/2 cup semi-sweet chocolate chips
6 tbsps. ice cold water 1 cup coarsely chopped pecans
3 large eggs lightly beaten1/2 cup coarsely chopped pecans
1/2 cup light corn syrup 1/2 cup semi-sweet chocolate chips



  2. 1.
    COMBINE flour and 1/4 teaspoon salt in large bowl or bowl of food processor. Cut in 1/2 cup butter with pastry blender or 2 knives, or if using food processor, add using a quick pulse, until mixture is the size of peas.

  3. 2.
    ADD water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together.

  4. 3.
    TURN onto lightly floured surface; press into ball. Flatten ball; fold in half 3 times. (Handle dough as little as possible.) Shape into flattened round, wrap tightly in plastic wrap; chill at least 30 minutes or up to 24 hours.

  5. 4.
    ROLL dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate.

  6. 5.
    TRIM edges of dough, leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Cover with plastic wrap and chill while preparing filling.


  8. 1.
    HEAT oven to 350°F.

  9. 2.
    COMBINE eggs, syrup, vanilla and 1/4 teaspoon salt in large bowl.

  10. 3.
    MELT 2 tablespoons butter and 1/2 cup chocolate chips in microwave-safe bowl on MEDIUM (50% power). Stir at 30 second intervals. Heat just until melted.

  11. 4.
    STIR chocolate mixture into egg mixture, just until blended. Fold in 1 cup pecans. Pour into prepared pie shell. Sprinkle top with 1/2 cup pecans and 1/2 cup chocolate chips.

  12. 5.
    BAKE 30 minutes or until browned. Serve warm or cooled.