I enjoy coffee. I could go on and on about coffee—not just hot coffee, but cold and frozen coffee drinks, coffee sweets, coffee baked products, my coffee rub, etc. I smile because of the rich, earthy aroma and flavor of good coffee. This coffee syrup is incredibly flexible and easy to create. For optimal results, use high-quality ground coffee rather than instant coffee. Once prepared, the syrup can be kept in the refrigerator for up to 2 weeks and used to flavor milk, desserts, drinks, and pancakes.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ½ cup margarine, melted
- 1 cup light corn syrup
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 eggs
- 1 cup chopped pecans
- 1 9-inch unbaked pasty shell
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a heavy saucepan, combine melted margarine, corn syrup, sugar, and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Stir in vanilla, salt, and eggs until well combined. Stir in 1/2 of the pecans; mix well. Pour into pastry shell and top with remaining pecans.
- Bake in the preheated oven for 325 degrees F (165 degrees C) for 55 minutes. Let cool before serving.
Nutrition Facts
| Calories | 564 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 382 mg |
| Sugars | 37 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Exceptional results!
Only one change: instead of a whole cup of corn syrup, I did 1/2 corn syrup and 1/2 honey, (I’m a beekeeper) I would also cut the amount of sugar in 1/2
Wow, I gave this a try for my (solo) Thanksgiving 2020 and it was WONDERFUL!! Yum all around, thanks for the delicious recipe, I’ve already made it 2 more times! 🙂
This pie is an absolute winner! Made it in a pie baking day with my picky kids. They loved it. Absolutely divine!
This was super fast and easy to make. Like other reviews stated, be sure to temper the eggs or you’ll end up with a chunky, scrambled egg mixture. It did make a lot of filling for a 9″ crust which puffed up at least 3″ over the edge of the crust but it collapsed while it was cooling. It’s definitely better the next day so make it the day before if you can but if you don’t have time, it will still look and taste amazing! My husband and daughter both said it was the best pie they’ve ever had. Also, other reviews stated that it doesn’t taste like a pecan pie, and it doesn’t, because it’s not. I thought it was the perfect balance of chocolate and pecan flavor.
LOVE this pie. and so easy to make! always a hit whenever I make it
Wonderful! I had to use chocolate chips as I didn’t have cocoa and the pie was delicious. Baked beautifully in the high altitude here in the Denver area (just allowed another 10 min. to bake). Everyone loved the pie!
I’ve made this a few times now and added a few tweaks, and everyone says it is one of the best pies they’ve had. I’ve started baking them and giving them as gifts! First off, use 1 stick of real butter instead of margarine. Also, I’ve been subbing half the white sugar with dark brown sugar, cutting back to 3 eggs and adding 1/3 cup heavy whipping cream. I like it with a full cup of chopped pecans in the pie and then garnishing with additional halves on top before popping into the oven. Two most important things: you HAVE to temper the eggs to get the correct consistency, and you need a deep dish pie crust. (I prefer Marie Calendar’s.) This pie is also much better if you make it a day in advance, but it may require threats to get everyone to leave it alone for 24 hours! 🙂 Thanks for the great recipe!
Perfect recipe- came out great!! Delicious
It has the “gooey” of traditional pecan pie with the added benefit of chocolate.
So delicious! I made it for the first time for Thanksgiving and it was a huge hit with my family! My sister even said it tasted like a boston market pie. I did everything exactly as called for except for slowly adding the egg mixture to the hot chocolate so it doesnt cook.
This was a tad too chocolatey but texture was great
I should have read the reviews first regarding the eggs, and tried those suggestions first. As it is, I strained out the cooked egg pieces. Don’t know if the missing egg will make a difference.
My husband requested a chocolate pecan pie as he grew up in Georgia and had them often growing up. I found this recipe and made it and it satisfied his longing, made no changes to the written recipe.
Really Good! Very easy to make. I had lots of compliments from our guests. I did not change this recipe
used more like 1-1/2 cups of chopped pecans for filling…next time will use 2 cups used anna miller pie crust 55 min. perfect
I make multiple pies for every holiday dinner and this is by far the new favorite! Everyone absolutely loved it and raved about how delicious it was. It is definitely chocolatey, not a lot of traditional pecan pie flavors other than the actual pecans. Also, I used butter instead of margarine. My one complaint would be that my pie fell in the center, so it didn’t look as pretty as I would have liked.
Wonderful flavor. Doubled recipe and filled three 8 3/4 tin pie pans for the holidays. Such a hit, was the first pie devoured!
Easy to make It was rich and delicious. Would definitely make again
My favorite! I use this recipe with a few little added touches every year for Thanksgiving.
Fabulous pie recipe. I made two 9 inch regular pies with this recipe. I probably used a cup of chopped pecans in the filling and then filled each pie top with pecan halves. I brought one to work and it got rave reviews and my husband and I taste tested (a.k.a. ate the whole thing) the other the day before. Thanks!