Chocolate-Pecan Pie

Dark corn syrup can be substituted for the light corn syrup in this chocolate pecan pie. We do not recommend using other syrupy liquids, such as honey, pancake syrup or agave syrup. They may not set up the same when baked, resulting in a soft filling that can’t be cut into nicely shaped pie pieces.

You can make this chocolate pecan pie recipe up to 2 days in advance. Cover the cooled pie with plastic wrap and refrigerate. Remove the pie from the refrigerator about 15 minutes before you want to serve it.

If you use a deep-dish pie plate, you will need to roll both crusts together to have it big enough to fit into a deep-dish pie plate. A deep dish pie plate holds more volume than a regular pie plate, so your pecan pie filling won’t be enough to fill the crust.