Bittersweet Chocolate Pecan Pie

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  • Yield: 1 pie
  • Serving: 8
  • Prep time: 20 m
  • Cook time: 60 m
  • Ready in: 2:40 h
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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.

Ingredients

Nutrients

Calories
434.8
Calories from Fat
244 g
Total Fat
27.1 g
Saturated Fat
4 g
Cholesterol
79.3 mg
Sodium
485.1 mg
Total Carbohydrate
46.6 g
Dietary Fiber
3.2 g
Sugars
18.2 g
Protein
6 g

Step by step method

  • Step 1

    Preheat oven to 375 degrees F with rack in center of oven.

  • Step 2

    Melt chocolate in a metal bowl set over barely simmering water, stirring.

  • Step 3

    Remove from heat.

  • Step 4

    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.

  • Step 5

    Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

  • Step 6

    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).

  • Step 7

    Cool pie on a rack to warm or to room temperature.

  • Step 8

    Serve with whipped cream.

Tips & variations

  • 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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