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Salted Chocolate Peacan Pie
Makes 12 servings, 1 piece (85 g) each. Photo By: Kraft


  1. Heat oven to 400ºF.
  2. Unroll pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press onto bottom and up side of 9-inch pie plate; flute edge.
  3. Whisk next 5 ingredients until blended. Stir in nuts; pour into crust. Sprinkle with chocolate. Place pie plate on baking sheet. (Baking sheet will catch any filling that might bubble over side of pie plate as the pie bakes.)
  4. Bake 15 min. Reduce oven temperature to 350ºF. Continue baking 30 to 35 min. or until top is puffed and lightly browned. Cool completely, sprinkling with salt after 15 min.
  • 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
  • 2 tsp. flour
  • 3 eggs
  • 1 cup light corn syrup
  • 1 cup sugar
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla
  • 1 cup pecan halves
  • 2 oz. Baker's Semi-Sweet Chocolate, coarsely chopped
  • 1/2 tsp. sea salt