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Chocolate Pecan Pie

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: 15 mins
    total time: 1 hour 15 mins
  • servings: 10

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. Step 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. Step 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. Step 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.

Source
Everyday Food, November 2008

Reviews (13)

  • 4 Aug, 2013

    Gorgeous! And so much feels-like-home recipe! Thanks.

  • 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?

  • 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.

  • 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.

  • 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.

  • 21 Nov, 2010

    I had the same problem. I cut into my pie and it was runny in the middle.
    What happened??

  • 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.

  • 17 Nov, 2009

    i had made this pie and when i cut it it was runny like molasses runny not watery what happened

  • 26 Feb, 2009

    i made this pie last thanksgiving... it was FANTASTIC!!! so good, everybody loved it.
    and i'm making it again for my friend's b-day (i was going to bake a cake for her but she definitely wanted this pie.)
    easy and delicious.

  • 26 Feb, 2009

    i made this pie last thanksgiving... it was FANTASTIC!!! so good, everybody loved it.
    and i'm making it again for my friend's b-day (i was going to bake a cake for her but she definitely wanted this pie.)
    easy and delicious.

  • 17 Dec, 2008

    This is probably the richest pie I have ever eaten. It is delicious, but be sure to take a small slice. It's super easy to make, and everyone loved it.

  • 20 Nov, 2008

    Yes, you can use 1 cup of choc. chips instead.

  • 19 Nov, 2008

    can I use 4 oz chocolate chips