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Chocolate Pecan Pie

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We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2008

Ingredients

  • 4 ounces semisweet chocolate, finely chopped
  • 4 large eggs, lightly beaten
  • 1 1/2 cups light corn syrup
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
  • 1 cup pecans

Directions

  1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

  2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

  3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Reviews Add a comment

  • MS10272092
    22 FEB, 2016
    Sarah, you mentioned corn syrup being used with every pecan pie recipe and wondered if you can use something else. Try cane syrup. A darker and more distinct flavor and a natural to use with pecans.
    Reply
  • nadiamartinovi
    25 NOV, 2015
    Hi, I want to do this recipe but Is not easy to find corn syrup in my country. Could I replace it with honey?
    Reply
    • email2kcgmail
      26 NOV, 2015
      You could use 1 cup of brown sugar with 1/4 Cupid water.
  • CakeAddictedChef
    4 AUG, 2013
    Gorgeous! And so much feels-like-home recipe! Thanks.
    Reply
  • aidasofia
    8 DEC, 2010
    I have done cookies, brownies, muffins and some cakes... I have never done a pie before, but i really want to do this one!! Do you have any good advice for a newbie?
    Reply
  • 70chocolate
    25 NOV, 2010
    I made this for our Thanksgiving pie today. Delicious and very rich. I was a little surprised that the chocolate rose to the top and the sugar/corn syrup mixture stayed as a neat layer on the bottom. A very pretty presentation.
    Reply
  • 70chocolate
    25 NOV, 2010
    I made this for our Thanksgiving pie today. Delicious and very rich. I was a little surprised that the chocolate rose to the top and the sugar/corn syrup mixture stayed as a neat layer on the bottom. A very pretty presentation.
    Reply
  • mrboyton
    24 NOV, 2010
    The first time I made this, I had the runny problem too. Next time, I stirred and simmered all of the filling ingredients (except pecans) to 140 degrees F, like one would do with lemon pie filling. Then continued with the recipe as written. No more gloppiness.
    Reply
  • ashcrme
    21 NOV, 2010
    I had the same problem. I cut into my pie and it was runny in the middle. What happened??
    Reply
  • lillimae
    29 DEC, 2009
    Does the pie crust need to be prebaked for this recipe? I know it doesn't say to do that, but for some reason I thought it should be.
    Reply
  • MS10739555
    17 NOV, 2009
    i had made this pie and when i cut it it was runny like molasses runny not watery what happened
    Reply