Pecan pie has never been my favorite, but my Dad loved it and I have a granddaughter who is CRAZY for pecans. She requested that Grammy teach her to make one – and so I did. This version is a doctored up version of some basic recipes I’ve used in the past. To make it “fancy”, I baked it in a non-stick 11 inch tart pan.

Your favorite pie crust recipe
About 2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted and cooled
1/2 cup dark corn syrup
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
3 ounces semisweet chocolate, chopped (or use chips)

Preheat oven to 375 degrees. Line pie plate or tart pan with pie crust. Arrange the pecans, covering the bottom of the crust. In a mixing bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, vanilla, cinnamon and chocolate until ingredients are well combined. Pour the mixture carefully into the pie shell to cover the pecans.

Place the pie pan on a baking sheet and bake for 10 minutes in 375 degree oven. After 10 minutes, lower the temp to 350 degrees and continue baking an additional 25 minutes. Pie is done when the middle is set (pie is done when a knife, inserted into the filling in the middle of the pie, comes out clean).

Cool on a wire rack. Serve with whipped cream if desired.


I top this with cinnamon whipped cream: 2 cups heavy whipping cream, 3 tablespoons powdered sugar and 1 teaspoon cinnamon. Whip until soft peaks form. Refrigerate for up to 3 days.

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