Heat oven to 325°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.
Tuck the edge of the crust underneath all the way around. Use a fork to make a herringbone design in the crust. Do this by pressing the fork into the crust at adjacent diagonals all the way around.
In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
Bake at 325°F. for 55 to 60 minutes or until deep golden brown and filling is set. Cool 1 hour or until completely cooled.
Line cookie sheet with waxed paper. In small microwave-safe bowl, melt reserved 2 tablespoons chocolate chips in microwave oven on MEDIUM for 1 to 1 1/2 minutes or until melted; stir.
Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate-dipped pecans.
LISA: Hi I’m Lisa Birnbach for howdini.com and this is Lauren Chattman for Pillsbury and this is a thing of beauty and a joy forever. Or at least until the last piece is gone. Chocolate pecan pie. Lauren says she can teach me how to make this. I dare you.
LAUREN: I am up for that dare.
LAUREN: The first thing we’re going to do is roll out our refrigerated piecrust into our glass pie plate. So I’m going to roll over that edge. We’re all set here.
LAUREN: We’re ready for our edge. All right all you have to do is take a fork: press it this way and that way. This way and that way.
LISA: By George I think I have it.
LAUREN: This way and that way. Let me pass this over to you and you can be working on that while I mix up our filling. This is our pecan pie filling. It’s got a cup of corn syrup, half a cup of sugar, a quarter cup of melted butter, a teaspoon of vanilla, and three eggs. Now I’ve mixed it up. Of course it has a cup and a half of pecans. And then it’s got a cup of chocolate chips minus two tablespoons that I’ve set aside for our garnish.
LAUREN: So what we want to do is mix that up. Now how are you doing with your crimping?
LISA: Well to say that I have created—
LAUREN: Wow that looks very nice!
LISA: Something quite lovely.
LAUREN: Very, very nice. All right what we’re going to do next is pour the filling right into the pie shell. All in there. Okay now just even it out. I’ve got my spatula.
LISA: And I’ve got my fork.
LAUREN: Very good and now it’s ready to go into the oven.
LISA: How long will we put it there?
LAUREN: 55 to 60 minutes in a 325-degree oven.
LISA: It’s going to make my house smell good isn’t it?
LAUREN: It is.
LAUREN: And while that’s in the oven we’ll make our very special garnish. Now remember we set aside two tablespoons of chocolate chips.
LAUREN: Which I’ve melted in the microwave.
LAUREN: And all we’re going to do is dip these pecan halves into the chocolate. Set them on this tray lined with wax paper.
LISA: So we’re just dipping half of a pecan.
LAUREN: Right. That’s right. And then we’re going to pop this baking sheet into the refrigerator for 15 to 20 minutes so that the chocolate hardens up. Now once your pie is completely cooled—
LISA: And it would look something like this.
LAUREN: Okay why don’t you do the whipped cream. Just place about—
LISA: Little dollops would you say?
LAUREN: That’s right. All the way around.
LISA: I’ve always wanted to say ‘a dollop.’
LAUREN: That’s right and while you do that maybe I’ll start with this.
LISA: Okay. The crust really—admit it, it makes it.
LAUREN: I really—without that crust I don’t know.
LISA: I know! Thanks Lauren.
LAUREN: You’re welcome.
LISA: I can’t wait to try this one all by myself. For more recipes, tips, and ideas for every occasion check out Pillsbury.com. I’m Lisa Birnbach for howdini.
Lauren Chattman Cookbook Author and Pastry Chef
Lauren Chattman is a former pastry chef, a cookbook author, and an ardent home baker. She has made a career out of translating upscale food trends into easy recipes that can be made at home, realistically and without stress. more about this expert »