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Chocolate-Pecan Tart

Recipe photo courtesy of Clive Streeter

This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.

Source: Everyday Food, November 2003
Total Time Prep Servings Yield



Cook's Notes

You can also bake the chocolate filling in your favorite homemade pie dough or a ready-made frozen 9-inch pie shell; you may need fewer pecans.

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How would you rate this recipe?
  • luvlylisa75
    11 MAY, 2018
    Really yummy! 1st-to answer the butter questions: I went with the assumption that it was meant to be tablespoons for the first part (what is melted) and for the 2nd part I ended up using maybe 1 1/2 tablespoons for the cut up chilled butter on the top (I cut it up pretty small). Also-I only had chocolate chips on hand so just sprinkled them generously on the bottom instead of the cut up chocolate bakin pieces. Lastly, I don't have a tart pan anymore so just used a store bought pie crust and cooked it right in the pan it came in! This was so easy and was a bit like a chocolate pecan pie! Yum! I also used the last piece as a topping on ice cream after I heated it up and broke it apart. :)
  • smoopsi
    22 NOV, 2010
    can anyone confirm if the butter measurement listed is correct? Does the recipe really use 6 teaspoons total or is it actually 6 tablespoons? I want to make this thanksgiving but want to be sure the recipe is correct
  • crafty51
    13 NOV, 2009
    How do you roll out a store-bought refrigerated pie crust (not in a pie plate) to 1 inch thick? There not that thick to begin with.
  • Control
    30 NOV, 2008
    Hmm, odd.. I don't think I've ever seen a recipe measure small amounts of butter in anything but tablespoons. I would have thought they would just call for 1 tablespoon melted butter, which would be 3 teaspoons, instead of adding a teaspoon and making it awkward to measure, since sticks of butter are labeled in tablespoon increments.
  • Control
    26 NOV, 2008
    I assume the "teaspoons" of butter are supposed to be "tablespoons"?
  • SweetBean
    25 NOV, 2008
    JudithCF - When you use a tart pan, you "unmold" it after it's baked
  • JudithCF
    25 NOV, 2008
    Any reason why the pie crust is an inch thick??
  • mikedspok
    24 NOV, 2007
    Being the first "pie" or "tart" crust I've ever made, I found it easier than I thought. It rolled out quite nicely and was easy to form into the tart pan. Making the filling was the easy part! I forgot to tent this, which I would recommend. It wasn't burnt, but I would have liked it to be a little lighter in color (both crust and pecans). I chose to use the bourbon which gave it a wonderful flavor. Take the time to arrange the pecans as in the photo - it makes it so professional looking!

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