Baking on tradition: India Bray whips up Chocolate Pecan Pie

India Bray and her Chocolate Pecan Pie

Taste of StMU presents:

India Bray bakes her family’s traditional Chocolate Pecan Pie and shares how much the recipe means to her. Bray is a senior sociology major at St. Mary’s University and has enjoyed cooking with her mother and grandmother since a very young age.

Chocolate Pecan Pie

• 1/3 C butter
• 3 eggs
• 1 C corn syrup (Karo)
• 2/3 C sugar
• 1/3 C cocoa
• 1/4 tsp salt
• 1 C pecans + more as needed

Butter pie plate and press the crust lightly to create a the shell. Set this aside.
Next, melt the butter in a microwave. Once it is completely melted, slowly stir in cocoa until there are no lumps. Set this aside to cool.
In a separate bowl, beat the eggs and blend in the corn syrup and salt. Add the cooled butter mixture and stir. Add pecans and stir until everything is mixed evenly.
Pour into pie shell and add extra pecans as needed to fill in any gaps.
Bake 50 minutes @ 350 degrees Fahrenheit, checking periodically.

Videography and production by Rachel Grahmann.



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