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Carmel Chocolate Pecan Pie 


Pie Crust

  • 1 cup butter flavored Crisco
  • 2 cups flour
  • 3 TBS sugar
  • 1/2  cold water


  • 1/2 cup sugar
  • 2 TBS flour
  • 1 1/3 cup light corn syrup
  • 1 tsp vanilla
  • 3 TBS butter
  • 3  eggs
  • 1 cup pecan pieces
  • 2 squares semi Sweet Chocolate
  • carmel syrup

Temperature: 350 ° F


1st Place Nut Professional Division PIE CRUST: Combine Crisco, flour and sugar until crumbly. Add cold water and mix lightly. Don?t over mix. Cover and refrigerate. FILLING: Combine Dry ingredients and mix well, add corn syrup and mix. Add vanilla and butter and mix. Add eggs and mix. Add pecans and mix. In pie shell, cover bottom with melted chocolate and then a layer of carmel syrup. Pour pecan mixture into shell and bake @ 350 for 15 minutes. Cover and bake for an additional 45 minutes or until center is almost set.

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