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Black Forest Brownie Pecan Pie

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  • Yield: 10 servings
  • Prep Time: 0:15
  • Bake Time: 50 to 55 minutes
  • Cool Time: 1 hour

Ingredients

  • 1 cup Karo® Light Corn Syrup
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 4 ounces semi-sweet baking chocolate, broken into pieces
  • 3 tablespoons butter OR margarine
  • 4 eggs, slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 prepared graham cracker pie crust
  • 1 can (21 ounces) cherry pie filling
  • 1 cup whipped topping OR whipped cream

Directions

  1. Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
  2. Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
  3. Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into crust.
  4. Bake in a preheated 350°F oven for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped topping.
A hand pouring Karo Corn Syrup in to a glass bowl

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Corn Syrup

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print image

Black Forest Brownie Pecan Pie

  • Yield: 10 servings
  • Prep Time:  15 minutes
  • Bake Time: 50 to 55 minutes
  • Cool Time: 1 hour

Ingredients

  • 1 cup Karo® Light Corn Syrup
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 4 ounces semi-sweet baking chocolate broken into pieces
  • 3 tablespoons butter OR margarine
  • 4 eggs slightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 prepared graham cracker pie crust
  • 1 can (21 ounces) cherry pie filling
  • 1 cup whipped topping OR whipped cream

Directions

  • Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
  • Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
  • Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into crust.
  • Bake in a preheated 350°F oven for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped topping.