Although I use this strawberry marble cake all year round because it is kept in the refrigerator and stays cool, I really enjoy it in the summer.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 cup light corn syrup
- ⅔ cup white sugar
- ⅓ cup margarine or butter, melted
- 3 large eggs
- ½ teaspoon salt
- 1 ½ cups semisweet chocolate chips
- 1 cup pecan halves
- 1 (9 inch) unbaked deep dish pie crust
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine corn syrup, sugar, melted margarine, eggs, and salt in a mixing bowl; beat with an electric mixer until combined. Stir in chocolate chips and pecans. Pour mixture into pie crust.
- Bake in the preheated oven until set, 40 to 50 minutes.
- Cool completely before serving.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 402 mg |
| Sugars | 28 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Crowd pleaser!! I used a pre made pie crust but I always do. It turned out crazy good like always.
We all agreed that it is really good but it needs more nuts.
Wish I had read the reviews and helpful hints before I baked this pie as it would have helped. The crust was burned with the middle not yet set after 50 minutes. I took the pie out to cool and stopped trying to bake it because it looked pretty burnt all over. It’s cooling now so we will see if it can be salvaged.
This pie was delicious and loved by all! The only note I would make would maybe be to chop the pecans so that the pie is easier to cut into.
I melted the chocolate chips in the microwave before adding. Super delicious!
It was okay, it taste more like a chocolate pie with pecans instead of a pecan pie with a little chocolate.
This didn’t last long in our house! The chocolate was such a nice addition to the traditional pie.
Excellent and easy! A real crowd pleaser!
Turned out delicious. Made it again.
No changes and will make again.
Added 2tsp of Godiva chocolate cream liqueur. Awesome!
Awesome
I followed the recipe almost as written except I melted the chocolate chips and butter as suggested by a few reviewers. The chocolate overpowered the pecans. This is more of a chocolate pie with pecans. I may try this again and not melt the chocolate.
Made two pies they both went fast …
No changes, have made several times. It’s rich and delicious.
Omg…. this was everything I hoped for and more. I was craving chocolate AND pecans and this was just the thing I needed! However, I did use butter instead of margarine and I used the 70% cocoa chocolate bars I had instead of semi sweet chips. I also melted the chocolate and the butter together because I just thought it would be a smoother consistency in the end. It was just wow and I will definitely make it again. Oh, and I live in a place where store bought pie crust is not available so a homemade butter crust was the absolute bomb as well
No changes made to recipe. It was richly delicious!!
I doubled the recipe in order to make 2 pies and some how ended up with enough for 3. Next time I’ll use 2 deep dish pie crust. Everyone loved the pies btw
Loved it! Everyone loved it!
I used only 1 cup bittersweet chocolate chips, tad more pecans (1.5 cups) and added 1 tsp vanilla. So yummy.
This was a big hit. I would not melt chocolate chips as some have recommended if you want the chunks in the bottom once it’s cooled. Simplest is make a layer of chips per pan size and amount you want (between 1 & 1 1/2 c) Arrange pecans halves in a design to be fancy, Then pour blended liquid ingredients over, rearrange nuts, making sure they get flipped right side up. Ya gotta use butter instead of margarine and the filling was plenty sweet with 1/4 c each brown and white sugar and 3/4 c corn syrup; that might help with the overflow problem some had; I also added 1 t vanilla.