Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Pecan Pie 3.7 (47) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients All-purpose flour, for work surface 2 large eggs ½ recipe Pie Dough 2 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract ⅛ 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 Directions 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. 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. 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. Rate it Print