Chocolate Pecan Pie

Yield: one 9-inch pie
Recipe: 17/200
“Back to Baking”, pp. 98

Chocolate pecan pie

    As one may have noticed from reading this blog, I am an avid fan of all things chocolate. Having one of my frequent urges for chocolate and having pecans on hand, I decided to make a recipe that sounded only too delicious: chocolate pecan pie!! Mmmm! The pie was indeed scrumptious, but it was a bit undercooked to my liking. I baked the pie 40 minutes, and it seemed all set to me, but when I cut the first slice after letting it cool down, the filling was a bit runny. Perhaps 45 minutes would have done the trick. I also had a bit less pecans than the recipe called for, so that may also explain why the filling didn’t set as nicely. Nonetheless, my roommate and I devoured this pie. Give it a try!


  • ½ recipe Double-Crust Pie Dough, chilled
  • ¾ cup unsalted butter
  • ¾ cup packed light brown sugar
  • ½ cup golden corn syrup
  • ¼ cup whipping cream
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 oz. (125 g) bittersweet chocolate, roughly chopped
  • 2 ½ cups pecan halves
  • 2 eggs


  1. Take out the chilled pie dough 30 minutes before rolling. Preheat the oven to 375°F.
  2. On a lightly floured surface, knead the dough for 1-2 minutes to soften. Roll out to a circle of about ¼ inch thick. Dust a 9-inch pie plate with flour and place the rolled pastry into the shell. Chill the pie shell while preparing the filling.
  3. In a medium saucepot over medium heat, melt the butter, then stir in the brown sugar and syrup. Bring this to a full simmer while stirring. Continue to simmer and stir for 1 minute.
  4. Stir in the cream and simmer and stir for 1 minute.
  5. Remove the pot from the heat and add in the salt, vanilla extract and chocolate, stirring until the chocolate has melted completely and all the ingredients are combined. Add the pecans and stir to coat.
  6. In a bowl, beat the eggs. Add them to the chocolate and pecan mixture and stir until well incorporated. Scrape the filling into the pie shell.
  7. Bake the pie on a baking tray for 40-45 minutes, until the crust is golden brown and the filling has set. Cool the pie to room temperature.

Notes from Anna:

  • This pie is best served at room temperature or just a little chilled.