Food and Recipes Recipes Barbara Bush's Chocolate Pecan Pie Jazz up your holiday baking with Barbara Bush's Chocolate Pecan Pie recipe. By Meghan Overdeep Meghan Overdeep Meghan is a senior staff writer at Southern Living. She has been scouring the Internet for the buzziest Southern news since joining the team in 2017. She has never met a story she couldn't tell. Meghan is passionate about animals, current events, history, gardening, and making people smile. You can find her skiing or taking pictures of her dog.Previously, Meghan was the weddings editor for The Knot. She also worked for many years as a freelancer with bylines at InStyle, The Food Network, HGTV Magazine, Runners World, and more. She graduated from Syracuse University with a B.S. in Magazine Journalism. Southern Living's editorial guidelines Updated on July 31, 2022 Print Share Share Tweet Pin Email Photo: bhofack2/Getty Images Jump to recipe Skeptical about the addition of chocolate to a pecan pie? Let former first lady Barbara Bush show you the light. When Barbara Bush Foundation for Family Literacy honorary chair Doro Bush Koch shared her mama's recipe for chocolate pecan pie with the non-profit organization, she revealed that the matriarch "wasn't so sure about the idea of adding chocolate to a pecan pie... until she tasted this one." Talk about a ringing endorsement! If it's good enough for the creator of our favorite chocolate chip cookie recipe, it's good enough for us. "Mrs. Bush loved holiday treats," the foundation wrote alongside the recipe on Instagram. "If you need a little baking inspiration this holiday season, try this Bush family favorite recipe." Bush's recipe for chocolate chip pecan pie is simple and timeless. While similar recipes call for bourbon, this one doesn't require a well-stocked liquor cabinet. The result is ooey, gooey, and totally delicious. Ingredients Crust 1 1/4 cup all-purpose flour 3/4 teaspoon salt 6 1/2 tablespoon vegetable shortening 3 - 4 tablespoons ice water Filling 2 ounces unsweetened chocolate 2 tablespoons unsalted butter 3 large eggs, beaten 1/2 cup sugar 3/4 cup light corn syrup 3/4 cup pecan chunks Directions Preheat oven to 375°F. In a bowl, use a fork to stir together flour and salt. Cut in shortening with a pastry blender until mixture resembles very coarse cornmeal. With a fork, stir in the ice water, 1 tablespoon at a time, until pastry holds together. Shape into a flat disk, wrap in wax paper, and chill for 30 minutes. On a lightly floured surface, roll pastry out into a 13-inch circle, about 1/8 inch thick. Roll crust onto rolling pin and unroll it over a 9-inch pie plate. (If you prefer, fold crust in half, lift, and place in a pie plate.) Fit pastry loosely into pie plate. Pinch a high decorative edge. Set aside. For Filling In a bowl set over simmering water, melt chocolate and butter. Remove from heat and at eggs, sugar, and corn syrup; beat well. Mix in pecans. Pour into pastry-lined pie plate. Bake for 45 minutes, or until filling is set and pastry is browned. Serve warm. Print