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Chocolate Pecan Pie with Chocolate Crust

  • Yield: Makes 1 nine-inch pie
Chocolate Pecan Pie with Chocolate Crust

Source: Martha Stewart Living, November 1996


  • 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


  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. 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. 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. 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. 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.

Reviews (6)

  • want2bakewell 27 Nov, 2014

    So it's the day after making the pie and it's runny! The crust didn't come out at all for me, but I am new at baking and am working my way through the cooking process. But the pie itself is runny! Why? I bought frozen pie crust to use instead and still followed the directions to a T.

    Can anyone tell me why it's so runny?

  • lvlo 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.

  • Mamma44 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!

  • bakingEm 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.

  • frustratedbaker 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.

  • soaerang 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.

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