Pumpkin Dark Chocolate Pecan Pie


I thought of this recipe one night just before I started to doze off. At the time, it is getting close to Thanksgiving and I was trying to think of a pie recipe to have with our meal. As I tried to doze off I thought about my two favorite pies. Well actually three. My first is and will always be apple. So my second pumpkin and third pecan came to mind when I thought to combine them. You know pumpkin pie is the standard at Thanksgiving. I would no sooner serve pumpkin pie as to not serve a turkey. I dont know anyone in any state that doesnt think of pumpkin pie at Thanksgiving. Pecan may be another story. I think that may be more of a southern thing. I love chocolate in my pecan pie. I love the richness of this pie. If you are not to keen on dark chocolate, then use milk chocolate.  Either way it turned out real good. So good that I decided I will make it again for our Christmas feast this year.

Pumpkin Dar Chocolate Pecan Pie


1 prepared pie crust

4 oz dark chocolate

1 1/4 cup pecan pieces

3/4 cup granulated sugar

1 can pumpkin pie mix

1 cup golden syrup or corn syrup

4 ounces evaporated milk

1 teaspoon salt

3 eggs


Preheat oven to 350 degrees. Chop the chocolate into small pieces. Fill your pie crust with the pecans and chocolate. In a mixing bowl combine sugar, pumpkin pie mix, syrup, salt and evaporated milk. Then add your eggs. Pour the mixture over the pecans. Bake in the oven until the filling is set and the pastry is golden brown about 45 minutes to 1 hour.

Now this is the hardest part of the recipe, allow your pie to cool for at an hour or two before slicing.