Recipe by Bev
Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine.
Top Review by WI Cheesehead
I love dark chocolate and pecan pie, so I thought I'd try this. I used Giardelli's bittersweet choc. chips and organic store bought crust. The crust looked too small, so I divided it up between the 2 crusts and there was enough, just a little lower than normal. Anyways, it baked in 50 minutes. It was very good, but seemed like the choc. took over the flavor. However, that may be bcz I divided it up. Will save and make again with a 9" crust. I still devoured it!
- 4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar)
- 1 (9 inch) pie crusts (unbaked I like to use My No Roll Pie Crust)
- 2 cups pecan halves, toasted and cooled (7 oz)
- 3 large eggs
- 1⁄3 cup packed light brown sugar
- 1 teaspoon salt
- 3⁄4 cup dark corn syrup
- lightly sweetened whipped cream
Directions See How It's Made
- Preheat oven to 375 degrees F with rack in center of oven.
- Melt chocolate in a metal bowl set over barely simmering water, stirring.
- Remove from heat.
- Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
- Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
- Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
- Cool pie on a rack to warm or to room temperature.
- Serve with whipped cream.
- Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.