Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.

Martha Stewart Living, November 1996


Recipe Summary

Makes 1 nine-inch pie


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • Pour filling into crust. Bake 20 minutes. Lower oven 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.