Pecan pie has been a Southern staple since the late 1800s, but it was Karo corn syrup that made it a nationwide tradition — the company began printing a pecan pie recipe on its bottle labels in the 1930s. The chocolate variation adds melted semi-sweet chocolate to the classic Karo filling for a richer, fudgier result. Patty Hykes’ version follows that tradition faithfully: eggs, corn syrup, chocolate, sugar, butter, and vanilla stirred together, pecans folded in, poured into a pie shell, and baked until just set.
Ingredients
3 eggs, beaten
1 c Karo corn syrup (light or dark)
4 oz semi-sweet baking chocolate (4 squares), melted
1/3 c sugar
2 Tbsp butter
1 tsp vanilla
1½ c pecan halves
1 (9-inch) unbaked pie shell
Instructions
Preheat oven to 350°F.
In a large bowl, stir together the beaten eggs, corn syrup, melted chocolate, sugar, butter, and vanilla. Mix well.
Stir in the pecan halves.
Pour into the unbaked pie shell.
Bake at 350°F for 50–60 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Cool completely before slicing.
Baker’s note: You can substitute 4 oz. German sweet chocolate for the semi-sweet squares — it gives the filling a slightly milder, sweeter flavor.
