Prep 10 mins
Cook 1 hr 30 mins
A very interesting chocolate pecan pie recipe that was on a bag of King Ranch pecans that I purchased. Placed here for safe keeping. Cooking time includes chill time.
- 453.59 g milk chocolate
- 236.59 ml pecans
- 255.14 g container whipped topping
- 9 inch pastry shells (baked)
- Melt chocolate with a little water added in a double broiler. Fold 3/4 of the whipped topping with the melted chocolate and immediately pour into a baked pastry shell. Sprinkle with pecans. Refrigerate for 1 -2 hours before serving.