• Tommy Centola

Chocolate Pecan Pie

Updated: Jan 4

A little twist on a classic Thanksgiving dessert

The first time I tried to make this was a few years ago. It was

Christmastime and the holiday menu was being put together. For

dessert, someone suggested Pecan Pie and Chocolate Pie. Then

someone said that a Chocolate Pecan Pie sounded good. So, I took

it upon myself to come up with a recipe. Everyone enjoyed it and I

know you will to.

3 cups Sugar

Pinch Salt

7 tablespoons Unsweetened Cocoa

4 Large Eggs

1 tablespoon Vanilla

1 12-ounce can Evaporated Milk

1 stick Butter melted

1 cup Pecan Halves

2 unbaked Deep Dish Pie Shells

Preheat oven to 350 degrees. In a medium bowl, mix the sugar, salt

and cocoa together. In a small bowl, whisk together the eggs, vanilla

and milk. Stir into the dry ingredients. Add the melted butter and stir

until well blended. Sprinkle pecan halves in the pie shell, about ½ cup

per shell. Pour the filling over the pecans. Bake for 40-45 minutes.

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