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Chocolate Pecan Pie

Chocolate Pecan Pie

Recipe serves 12

PREP TIME 20 Minutes

COOK TIME 50 Minutes


  • Pastry for single-crust pie
  • 2 cups chopped pecans (about 8 oz.)
  • 1 bar (3 oz.) bittersweet chocolate, coarsely chopped
  • 3 eggs
  • 1 cup dark corn syrup*
  • 3/4 cup sugar
  • 1/2 cup (1 stick) Country Crock® Spreadable Sticks, melted
  • 1 tsp. vanilla extract
  • 12 scoops (1/2 cup each) Breyers® Natural Vanilla Ice Cream


Preheat oven to 350°.

Roll pastry into 14-inch circle on lightly floured surface. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans, then chocolate; chill.

Meanwhile, lightly beat eggs in medium bowl, with fork. Stir in corn syrup, sugar, Country Crock® Spreadable Sticks and vanilla. Slowly pour into pie crust over pecans and chocolate.

Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. Cool completely on wire rack. Serve with Breyers® Natural Vanilla Ice Cream.

  • *For a New England twist to this Southern classic, substitute 1/4 cup pure maple syrup for 1/4 cup corn syrup.
  • Cost per recipe*: $11.93. Cost per serving*: $0.99. *Based on average retail prices at national supermarkets.

Nutritional Facts

Amount Per Serving
Serving Size 1 serving
Calories 410
Calories from Fat 240
Total Fat 27 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 180 mg
Total Carbs 45 g
Dietary Fiber 3 g
Sugars 24 g
Protein 4 g
Vitamin A 8 %
Vitamin C 0 %
Calcium 2 %
Iron 6 %

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