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Corn Syrup Free Chocolate Pecan Pie
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Chef Eddy Recipe
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Corn Syrup Free Chocolate Pecan Pie
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Dense chocolate brownie pie studded with fresh pecans.

Prep time
Bake/Cook time
One 9-inch pie
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Corn Syrup Free Chocolate Pecan Pie
Dark Brown Sugar
Prep time :
Bake/Cook time :
Yield :
One 9-inch pie


  • One 9-inch Pure Butter Pie Crust
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 ounces bittersweet chocolate
  • 4 large eggs, room temperature
  • 1/2 cup water
  • 1 3/4 cups Imperial Sugar Dark Brown Sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Optional: 1 tablespoon bourbon or rum
  • 2 1/2 cups pecan halves


  1. Preheat oven to 325°F.
  2. Prepare or thaw a 9-inch piecrust and place on a foil or parchment lined cookie tray for easy clean up after baking.
  3. Melt butter and chocolate over low heat until melted. Set aside.
  4. Whisk eggs and water until well mixed, whisk in brown sugar. Add vanilla, salt and bourbon if using. Add melted butter-chocolate mixture. If mixture looks slightly curdled it is too cold. Place bowl in hot water for a few seconds and whisk well.
  5. Arrange 2/3 of pecans on bottom of pie crust and pour 3/4 of filling over pecans.
  6. Pecans will naturally float to the surface. In a circular fashion arrange remaining pecans over floating ones. Spoon remaining filling over surface of pecans.
  7. Place in oven and bake until filling is set and is slightly puffed, about 50 minutes.
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