Bittersweet Chocolate Pecan Pie
A decadent dessert that combines rich bittersweet chocolate with toasted pecans in a flaky pastry crust, finished with a classic pecan pie filling. Perfect for special occasions or holiday gatherings.
Ingredients
- •1 bar bittersweet chocolate bar
- •1 crust Pastry dough
- •2 cups pecan halves
- •3 large eggs
- •⅓ cup light brown sugar
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •¾ cup dark corn syrup
- •1 serving whipped cream
Cooking Instructions
- 1.
Preheat oven to 375°F with rack in middle.
5 min
- 2.
Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
10 min
- 3.
Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
15 min
- 4.
Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
10 min
- 5.
Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
5 min
- 6.
Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
60 min
