This pie is from Miss Aimee B's Tea Room in St. Charles, Missouri.

Source: Midwest Living


Recipe Summary

30 mins
1 hr
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Fold pie crust under and flute edges.

For filling:
  • In a medium mixing bowl, beat the 3 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, cocoa powder and salt. Beat until combined, scraping sides of bowl as needed. Beat in two eggs and 1/2 teaspoon vanilla. Pour filling into crust. Cover edge of pie with foil to prevent overbrowning.

  • Bake in a 350° oven for 20 minutes or until top of filling is set. Remove pie from oven but leave oven turned on.

For topping:
  • In a medium mixing bowl, lightly beat two eggs with a fork. Stir in the 1/2 cup sugar, the corn syrup, flour, the 1 tablespoon melted butter and the 1 teaspoon vanilla; mix well. Stir in the pecans.

  • Carefully spoon the topping over the filling. Return pie to oven. Bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. Makes 8 servings.

Nutrition Facts

464 calories; fat 25g; cholesterol 123mg; saturated fat 8g; carbohydrates 57g; mono fat 8g; poly fat 4g; insoluble fiber 2g; sugars 36g; protein 6g; sodium 264mg; potassium 132mg.