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Chocolate Pecan Pie with Chocolate Crust

  • yield: Makes 1 nine-inch pie

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Ingredients

  • 2/3 cup sugar
  • 1 cup light corn syrup
  • 4 ounces semisweet chocolate, chopped into 1/2-inch chunks
  • 2 tablespoons unsalted butter
  • All-purpose flour, for dusting
  • Chocolate Crust Dough Chocolate Crust Dough
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecan halves
  • 2 tablespoons fresh or dried lavender, for garnish (optional)
  • Whipped cream, or creme fraiche

Directions

  1. Step 1

    Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.

  2. Step 2

    In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.

  3. Step 3

    Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.

  4. Step 4

    In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.

  5. Step 5

    Pour filling into crust. Bake 20 minutes. Lower oven temperature to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

Source
Martha Stewart Living, November 1996

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Reviews (5)

  • 25 Nov, 2011

    I agree with previous reviewer that nothing in this recipe works. the cust had burnt within 10mins being in the oven and the filling was so sweet that a bite was more than enough. Very disappointing recipe.

  • 22 Nov, 2011

    I have made this pie several times and I agree with the first part about the corn syrup and sugar. As a trained chef, just looking at the time, I knew that could not be right. I go by 15 minutes. That is more than enough time. it does not take long for that to thicken. The crust is really a pate sucree with chocolate. This dough is tricky because of the egg yolks. If dry, a little water does not hurt. Apart from those things, great pie!

  • 26 Nov, 2010

    I made a couple changes and it was great!
    Crust: too crumbly, solved it by adding 2 tbsps of water.
    Corn syrup and sugar: when cooled it was a thick syrup but not rock hard.

  • 28 Oct, 2010

    Nothing in this recipe works; not the crust and not the filling. I just spent $15 on ingredients the night before a dinner party and now I'm out of luck. This is certainly the last time I use this site for a recipe.

  • 26 Nov, 2009

    This recipe needs some major editing. Is the part about boiling the corn syrup and sugar for real?? When it cools completely, it's as hard as a rock and can't be added to the eggs. Waste of time (waiting for the sugar/corn syrup to cool) and ingredients.