Blue Ribbon Chocolate Pecan Pie

A rich pecan pie enhanced with delicious chocolate chips.


  • 3 eggs
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup pecan halves
  • 3/4 cup corn syrup
  • 1/4 cup treacle
  • 1/2 cup melted chocolate chips
  • 4 tblsp butter melted
  • 1/2 cup chopped pecans
  • choc covered espresso beans (optional)
  • for the whole wheat crust:
  • 5 oz bread flour
  • 3 oz wholemeal flour
  • pinch of salt
  • 3 oz of unsalted butter
  • 1 oz of lard
  • 1 egg
  • 20mls cold water
  • 1 tsp lemon juice


  1. Preheat oven to 220°C (425°F/Gas 7). Beat eggs in bowl until yolks and whites are blended.  Add corn syrup, brown sugar, melted butter, vanilla, molasses and choc chips.  Blend well.
  2. Put pie shell of rolled out dough into pie dish and sprinkle with chopped pecans. Stir pecan halves into syrup mixture and pour into pie shell.
  3. Bake 15 min then reduce heat to 180°C (350°F/Gas 4). Continue 15-20 min just until edges are set. A little quiver in the center of the pie will tell you to remove it from oven.
  4. For The Whole Wheat Crust
  5. Use hand mixer for this pastry. Blend the flours, salt, butter and lard together on low speed using a dough hook.
  6. Separate eggs and combine egg yolk, water and lemon juice.
  7. Add to mixture. Blend until mixture forms a dough. Do not over mix.
  8. Wrap dough in cling film and allow to set in fridge for 2 hours.


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