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Chocolate Pecan Pie
Melissa Hart

Chocolate Pecan Pie

Bittersweet chocolate reins in the syrupy pecan filling and turns this into a serious coffee pie. Toast the nuts before they go in; otherwise they steam under the custard and taste raw. A slight wobble in the center is right—the filling firms as it cools.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 refrigerated 9-inch pie crust
  • 1 1/2 cups pecan halves
  • 4 oz bittersweet chocolate chopped
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 1/2 cup packed dark brown sugar
  • 4 tbsp unsalted butter melted
  • 1 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 350°F, fit the crust into a 9-inch pie plate, crimp the edge and chill it while preparing the filling.
  2. Toast the pecans on a sheet pan until fragrant and one shade darker, 7 to 9 minutes, then cool them for 5 minutes.
  3. Scatter the chocolate and toasted pecans evenly in the chilled crust.
  4. Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla and salt until smooth but not foamy.
  5. Pour the filling slowly over the nuts and set the pie on a sheet pan.
  6. Bake until the edges are puffed and the center trembles as one piece rather than sloshing, 50 to 55 minutes; shield the crust edge if needed.
  7. Cool completely for at least 3 hours before slicing with a clean, warm knife.