Chocolate-Pecan Tart

Photo: Clive Streeter
Prep Time:
15 mins
Total Time:
1 hrs 15 mins

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


  • 1 store-bought refrigerated pie crust (not in a pie plate)

  • 2 large eggs

  • cup sugar

  • ½ cup light corn syrup

  • 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled and cut into small pieces

  • ¾ teaspoon vanilla extract

  • ¼ cup semisweet chocolate chunks

  • 1 ⅓ cups pecan halves

  • 1 tablespoon bourbon (optional)


  1. Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.

  2. In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.

  3. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.

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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