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This New Orleans-style chocolate-pecan pie should be made a day ahead to enjoy well chilled with vanilla whipped cream.

Source: Everyday Food, July/August 2007
Total Time Prep Servings



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How would you rate this recipe?
  • ros3mcc
    12 FEB, 2018
    I tried this recipe from her book. The only difference is the recipe in the book called for 6 oz. cookies which was fine. My filling did not set. It was delicious but definitely pie soup. Too bad.
  • stevienext
    6 OCT, 2017
    The filling was too runny, and the crust was as hard as a brick---couldn't get a knife to cut through it. Other pies with pudding-type filling call for more cornstarch than this recipe. I believe whoever posted it either got the amount wrong or this recipe was not tested. It was a disaster, but my kids love chocolate so they got spoons and ate the filling out of the pie crust! The filling was tasty---too bad the pie was a FAIL.
  • coolata679
    17 NOV, 2010
    Why does it need to be put through a sieve? (step 2)
  • ChloeStavish
    28 OCT, 2008
    I have baked this pie many times and have never had any problems. It was definately the same recipe. Perhaps you did not put enough cornstarch in.
  • Leashpj33
    26 OCT, 2008
    Very disappointing. Remained liquid and never set. I'm wondering if this is a wrong recipe as I now see there are TWO with the same name...
  • lryan
    1 JUL, 2008
    Wondering what kind of milk you suggest, whole milk or any kind??

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