Prep 10 mins
Cook 50 mins
Recipe originally from Nathalie Dupree's Comfortable Entertaining. This is a variation of a classic pecan pie recipe with the addition of chocolate. It is very easy to assemble, but it takes 45 to 50 minutes to bake.
- 4 ounces semisweet chocolate
- 1 unbaked 9 inch pie shell, made from basic pie pastry
- 3 large eggs, lightly beaten
- 1 cup light corn syrup
- 1 cup sugar
- 2 tablespoons butter, melted and allowed to cool
- 1 teaspoon vanilla
- 2 cups broken walnuts
- garnish whipped cream (optional)
- Preheat the oven to 350°F.
- Melt the chocolate in the microwave or in a heavy pot on low heat.
- Pour it evenly into the unbaked pie shell.
- In a large bowl, mix the eggs, corn syrup, sugar, butter, and vanilla well.
- Stir in the walnuts.
- Pour the mixture into the chocolate-lined pie shell and bake until the filling is set, 45 to 50 minutes.
- Remove to a rack and let cool.
- The pie may be made ahead several days, or frozen for up to 3 months.
- Serve with whipped cream if desired.
This was so easy to make, and the end result was delicious. I like pecan pie, but sometimes find it cloyingly sweet. I think the chocolate helped to tame the sweetness. I served this with cool whip. This would be a wonderful twist on the classic pecan pie for a holiday meal!
This was incredibly good - the filling was perfect. When it baked up, the chocolate formed a layer directly underneath the walnuts. Next time I will use less (maybe even half as much) chocolate, but it was a hit.