Best Chocolate Orange Pecan Pie
Pecan Pie lover rejoice in this super scrumptious version of the classic southern pecan pie. Lots of pecans , orange zest, chocolate chips, and orange liqueur in a wonderful buttery golden filling. It's delicious!
Ingredients
- 4 or 5 large or med eggs
- 1 cup Karo Syrup, dark corn syrup or light corn syrup
- 1 cup sugar
- 1 tbsp flour heaping
- 1/4 cup orange liqueur, Cointreau
- 1 med zest of orange
- 1/4 cup melted butter
- 1 tsp vanilla or more to taste
- 1.5 cup pecans pieces chopped
- 1 cup chocolate chips milk chocolate or dark
- pecan halves top decoration
- 1 store-bought pie shell or tube pie dough
Instructions
- STEP ONE - Unwrap and bring the store-bought pie crust that comes in a pie tin to room temperature. If using pie dough in a roll then unroll the crust and place in a 9-inch pie pan. Crimp and flute edges of pie crust.1 store-bought pie shell or tube pie dough
- STEP TWO - In a large bowl, crack 4 large or 5 medium eggs into the bowl. Whisk the eggs together until smooth.4 or 5 large or med eggs
- STEP THREE - Whisk in sugar and flour gradually into the beaten eggs.1 cup sugar, 1 tbsp flour
- STEP FOUR - Melt the butter in the microwave or on top of the stove, let is cool. Add corn syrup, the cooled, melted butter, vanilla extract, and orange liqueur to the egg mixture. Mix well.1 cup Karo Syrup, dark corn syrup or light corn syrup, 1/4 cup orange liqueur, Cointreau, 1/4 cup melted butter, 1 tsp vanilla
- STEP FIVE: Zest one medium orange over pie filling and stir.1 med zest of orange
- STEP SIX - Place pecan pieces and chocolate chips in the bottom of the unbaked pie shell. Note: if you like a crispier crust, blind bake the pie shell before you start making the pie filling.1.5 cup pecans pieces, 1 cup chocolate chips
- STEP SEVEN: Pour pecan pie filling over the pecans and chocolate chips.
- STEP EIGHT: Design pecan halves on top of filling mixture. Note: most pecan pie recipes I've seen skip this step.
- STEP NINE: Place filled pie dish on a baking sheet. Bake at 350° for 45 mins or until filling is set, no jiggle in the center of the pie.
- STEP TEN: Let the baked pie rest and cool before serving (a couple of hours) or cover with plastic wrap or aluminum foil and store in the refrigerator.
Notes
Note: if you like a crispier crust, blind-bake the pie shell before you start making the pie filling.
Yes, bake the pie as directed and then let it cool completely. Once the pie has cooled, wrap it securely to prevent freezer burn and maintain its freshness. Use either aluminum foil or plastic wrap to tightly cover the entire pie, ensuring it's well-sealed. Put the wrapped pecan pie in the freezer. Try to place it on a flat surface to prevent it from getting squished or deformed. If you have limited space, you can put it on a baking sheet to freeze initially and then transfer it to a more convenient spot in the freezer once it's solid. It's a good practice to label the package with the date of freezing. Pecan pies can generally be kept frozen for 1 to 2 months, so noting the freezing date will help you keep track of its freshness. When you're ready to enjoy the frozen pecan pie, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, you can reheat the pie in a preheated oven at around 325°F (160°C) for about 15-20 minutes to warm it up before serving
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 0.1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.001gSodium: 0.3mgPotassium: 67mgFiber: 0.04gSugar: 38gVitamin A: 1IUVitamin C: 0.2mgCalcium: 17mgIron: 0.1mg
Tried this recipe?Let us know how it was!