Hands-on Time
15 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 6-8 servings
Photo: Hector Sanchez; Styling: Karin Olsen

How to Make It

Step 1

Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Step 2

Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Step 3

Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Step 4

Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour). 

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