Chocolate Pecan Pie

The chocoholic's dream of a pecan pie. Pie can be made up to 2 days ahead. Store in refrigerator, but let warm to room temperature or warm in 275o oven for 15 min. before serving.




  • 6oz bittersweet or semisweet chocolate 
  • 3 large eggs 
  • 1 cup sugar 
  • ½ cup light corn syrup 
  • 1 tablespoon unsalted butter 
  • 1 teaspoon vanilla or 1 tablespoon dark rum 
  • ½ teaspoon salt

Nutritional information

No nutrition information available


  1. Chop bittersweet or semisweet chocolate in the top of a double boiler over barely simmering water or melt in microwave at 50%.
  2. In high fluted pan bake a plain pastry crust, glazing with egg yolk, following preparation directions (deep dish pie crust recommended) Set oven to 375F. 
  3. Bake coarsely chopped pecans 6-10 minutes until fragrant.
  4. Whisk until blended: eggs, sugar, corn syrup, unsalted butter, salt and vanilla or dark rum 5. Stir in toasted nuts.
  5. Warm crust in oven until it is warm to the touch, then pour in filling. 
  6. Bake until the edges are slightly puffed and the center seems set but still soft, 25 to 30 minutes. 
  7. Let cool on a rack for at least 1 ½ hours. 
  8. Serve with whipped cream or vanilla ice cream.