Bittersweet Chocolate Pecan Pie

"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."
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Ready In:
2hrs 40mins




  • 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.

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  1. 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!


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