JP's Chocolate Pecan Pie

SUBMITTED BY: Chef JP, That Place

1 cup dark corn syrup or for those in Southeast Louisiana, use cane syrup
3 eggs
1 cup sugar
2 tbsp. butter, melted
1 tsp. vanilla extract
1-1/2 cups (6 oz.) pecans
1 9-inch unbaked or frozen deep-dish pie crust
1/4 cup cocoa


1. Preheat oven to 350°F.

2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into piecrust.

3. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

4. To use prepared frozen piecrust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

5. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.