Ingredients for Ghirardelli Chocolate Pecan Pie
- Semi Sweet Chocolate Baking Squares
- Unsalted Butter
- 3 large eggs
- Light Corn Syrup
- Light Brown Sugar
- Vanilla Extract
- 1/4 teaspoon salt
- Pecan Halves
- Unbaked Pie Shells
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How to Make Ghirardelli Chocolate Pecan Pie
- Preheat oven to 325°F (160°C).
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 12 ounces of Ghirardelli dark chocolate chips and 1/2 cup (1 stick) of unsalted butter, stirring until smooth.
- In a large bowl, using an electric mixer or a whisk, beat together 3 large eggs, 1 cup light corn syrup, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt until well combined and light.
- Gradually beat in the melted chocolate mixture until fully incorporated.
- Stir in 2 cups pecan halves.
- Pour the filling into a 9-inch unbaked pie crust.
- Place the pie on a baking sheet to catch any spills.
- Bake on the middle rack of the preheated oven for 50-55 minutes, or until the filling is set and the edges are slightly puffed. The center may still jiggle slightly.
- Let the pie cool completely on a wire rack at room temperature. This allows the filling to set properly.
- Once completely cool, refrigerate for at least 2 hours for optimal flavor and texture.
- Cut the pie into 8 wedges and serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
133g
Fat
39g
Carbs
22g
