If you love rich, gooey chocolate and pecan pie, this is the recipe for you. It’s easy to make; just mix melted chocolate into your pecan pie filling.
If a chocolate pecan pie sounds good to you, try this recipe. Since pecan pies tend to be sweet, we like the robust flavor of bittersweet chocolate rather than the sweeter milk or semisweet chocolate—but suit yourself.
1 1/2 cups pecan halves
1 nine-inch pie shell
Preheat the oven to 350 degrees.
1. Melt the chocolate. In a large bowl, beat the chocolate, melted butter, brown sugar, and eggs together. Add the corn syrup, cinnamon, and vanilla. After the filling is well mixed, stir in the pecans. Pour the filling into the pie shell.
2. Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wire rack.
Baker’s note: We first made this pie with four ounces of bittersweet chocolate. When we took a poll of the crew, some thought the pie too chocolaty so we cut it back to three ounces—though the real chocolate fanatics liked it just the way it was.
Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done. But then, our bittersweet chocolate is pretty intense.