Jam-Packed Pecan Pie Recipe

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This rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.—Grace Mannon, Abingdon, Virginia
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 10 servings


  • Pastry for single-crust pie (9 inches)
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 tablespoons butter, melted
  • 1 tablespoon bourbon
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup plus 3 tablespoons sweetened shredded coconut, divided
  • 1 cup chopped pecans

Nutritional Facts

1 piece: 608 calories, 35g fat (17g saturated fat), 78mg cholesterol, 225mg sodium, 74g carbohydrate (57g sugars, 4g fiber), 6g protein.


  1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  2. In a large bowl, beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pastry shell; sprinkle with remaining coconut.
  3. Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours. Yield: 10 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Originally published as Jam-Packed Pecan Pie in Taste of Home November 2013

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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ajanzen User ID: 1019127 126958
Reviewed Nov. 29, 2014

"We love this and many of kids request it for their birthday dessert, thus we have renamed it, "Birthday pie". I use half butterscotch chips and half chocolate chips and also stir in 1/4 cup heath bar crunches. I drizzle hot caramel sauce over the top before serving alongside a dollop of ice cream."

CStargardt08 User ID: 7212745 121537
Reviewed Apr. 24, 2014

"It was considered a success at book club! I set the timer for 45 minutes, but it should have come out at 40 minutes - probably just my oven though. I agree with Brenda, the name is misleading; there is a lot of chocolate compared to pecans. Overall, still a great recipe!"

Brenda MH User ID: 4949513 153489
Reviewed Dec. 22, 2013

"This is a delicious pie and I liked the combination of flavors, but I think the name is a bit misleading as it's more of a chocolate pie than a pecan pie. Next time, I'd double the pecans and cut the chocolate chips in half."

CatMurphy User ID: 7117971 126956
Reviewed Dec. 9, 2013

"Delicious! This is similar to a chocolate pecan pie that I have been making for years. I like the addition of coconut in this recipe. When I make this again, I will not sprinkle the top with coconut right before baking, because it gets too brown and burns. Maybe sprinkle it on the last 10 minutes, or not at all."

efwynne User ID: 4092460 199302
Reviewed Dec. 1, 2013

"This pie recipe was wonderful!!! Everyone loved it!!! Put it this way..there were no leftovers!!! The only change I made was leaving out the bourbon.."

ReneeMurby User ID: 7119369 124754
Reviewed Nov. 24, 2013

"Excellent! I brought this over to my sister Joyce's house for Sunday dinner dessert. They requested it after seeing it in the magazine the week before. Everyone loved it and said it was a keeper! The only change I made was using light corn syrup instead of dark because that is what I had in the pantry."

LindaS_WI User ID: 7202558 199834
Reviewed Oct. 18, 2013

"A nice change from plain pecan pie."

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