-
Active Time
40 min
-
Total Time
3 hr
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 375°F with rack in middle.
Step 2
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
Step 3
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
Step 4
Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
Step 5
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
Step 6
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.
Leave a Review
Reviews (38)
Back to TopWonderful!
Anonymous
11/24/2012
我要同意很多其他的人在这里,I didn't find this pie anything special...the change I made was to sub agave nectar for the corn syrup as our family just doesn't eat corn syrup. The pie wasn't sweet enough for pecan pie, I think, and the filling wasn't gooey enough for my taste, and altogether, it had a dry texture that didn't "gel" together. My aunt makes a fantastic chocolate pecan pie, I was hoping for a similar result and got nothing close.
amandacmala
Petrolia, CA
12/27/2011
I madc this pie Thanksgiving morning according to directions - it was way over done. Luckily I had enough to make two, so I made it again, but cooked at 350 degrees for 45 minutes - it came out perfect.
laurie388
Gloucester, MA
11/24/2011
Bettersweet Chocolate Pecan Pie.
lopbg33Army
Las Vegas,NV.89142
1/1/2011
As you might have noticed the filling is missing butter ingredient. Could this be the reason for the blandness of the pie? Chocolate layer will improve anything, I would imagine, but would it replace 3/4 sticks of butter most of other recipes call for?
Anonymous
Camden, ME
11/25/2010
I was very disappointed in the flavor of this pie. Looked beautiful, but no taste to speak of. Sweet, but no real flavor. Wondering why recipe calls for light brown sugar - may try again w/ dark brown sugar.
CookJLN
DC
11/27/2009
Delish. Mine cooked in about 40 minutes, and the crust browned after 20 -- so keep an eye on it!
katieb7
Birmingham, AL
11/25/2009
There was nothing wrong with this, but nothing really great about it either. I might just stick with regular pecan pie, as this did not add anything good to it.
Kristadonahue
Krista, Vista CA
12/2/2008
Made this last year for two Thanksgiving dinners, and it was such a hit at both that I've had two dozen people begging me all year to make it again! Toasting the pecans really does affect the flavor (for the better) so I'd recommend not skipping out on that step! It's rich, but not overly sweet and the thin layer of chocolate gave the crust a nice tang. I also think the accompanying pastry dough recipe is one of the best I've used, and I use it for all my pies now.
nefariousmango
Golden, CO
11/21/2008
It was fine..nothing exceptional. I think that pecan pie is just better in its pure form and the chocolate didnt really do anything for the pie. I had a lot of people love it and comment about it, but I thought it was too over the top. Ill stick with a regular pecan next year.
promosam
Orlando, FL
3/17/2008
I made this for the holidays and it was a huge hit! So good with the dark chocolate layer. yum
Anonymous
brooklyn, ny
2/12/2008
I was disappointed by this - I felt that the flavor of the chocolate overwhelmed the subtler flavor of the pecan filling. For the record, I did use light corn syrup and a family pie crust recipe. I recommend trying the Maple Pecan Pie. This was hugely unspectacular.
thora47
Minneapolis, MN
2/6/2008
This Thanksgivng, I tried this in comparison to my usual chocolate bourbon pecan pie, and it just didn't measure up. I think it's an improvement over standard pecan pie (I mean who can complain about chocolate?), but next year I'll go back to my old stand by, which is easier, too. If anyone would like to compare, please check out my public recipe box.
mprintz
San Diego
1/12/2008
We all loved this pie! I used refrigerator pie crust and maple syrup instead of the corn syrup and it was absolutely delicious!
cyrillemp
Palos Verdes Estaes, CA
1/11/2008
I didn't make the crust, but the filling got excellent reviews at Christmas. My father told everyone the pie fell on the way in so he could have it all the himself
bittyboo
Camarillo CA
1/2/2008
See Related Recipes and Cooking Tips
-
Our 39 Best Chocolate Pie Recipes
Got a hankering for chocolate? Check out this selection of our favorite chocolate pies, ranging from the innovative to the classic. -
14 Big and Bright Texas Classics
From rich Tex-Mex platters to bold, smoky cuts of brisket, there's nothing small about Texas cuisine. Crack open a Shiner and try some of these big-flavor recipes to salute the Lone Star state.
