Chocolate-Pecan Pie

Makes one 9 1/2-inch pie

Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.


  • All-purpose flour, for work surface

  • 2 large eggs

  • ½ recipe Pie Dough

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon pure vanilla extract

  • teaspoon almond extract

  • 1 cup granulated sugar

  • ½ cup light corn syrup

  • ½ cup dark corn syrup

  • 2 cups pecan halves

  • 4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped


  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.

  2. In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.

  3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

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