Today’s post is a Guest Post from one of our readers, Debbie Davis, for an absolutely sinful (or is it Heavenly?) Chocolate Pecan Pie. She says it gets RAVE reviews! Here’s the recipe:


3 eggs, lightly beaten
1 cup Karo syrup (light or dark)
1/3 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
2 tablespoons bourbon (optional)
2 cups pecan halves
4 ounces semi-sweet chocolate
1 9″ unbaked pie shell (homemade or Pillsbury Pie Crusts work fine)
1 cup of whipping cream
2 tablespoons confectioner’s sugar


1. Preheat oven to 350 degrees.

2. Chop semi-sweet chocolate (I use Baker’s) into chunks and melt in a double boiler. (I found trying to melt the chocolate in a microwave, the chocolate sometimes burned.)

3. Beat eggs, Karo syrup, sugar, melted butter, vanilla, and (bourbon) together. Stir in 1 1/2 cups of pecans and pour into unbaked pie shell. Line outside edge of pie with 1/2 cup pecan halves.

4. Bake at 350 degrees for 50-60 minutes until knife inserted halfway between center and edge come out clean. Cool on a wire rack.

5. When ready to serve, beat cold whipping cream. As whipped cream thickens, add confectioner’s sugar. Add dollop of whipped cream to each piece of pie.


Thank-you, Debbie, for sharing your recipe!

For a printer-friendly version of this recipe, CLICK HERE.

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