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Chocolate-Pecan Chess Pie

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 2 hrs, 5 mins
Yield Makes 8 servings
Dark, rich, and intensely chocolaty, this is our favorite new twist on pecan pie.   Make it even more special and serve with sweetened whipped cream.

Ingredients

  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • 1/2 cup butter
  • 2 (1-oz.) unsweetened chocolate baking squares
  • 1 (5-oz.) can evaporated milk (2/3 cup)
  • 2 large eggs
  • 2 teaspoons vanilla extract, divided
  • 1 1/2 cups granulated sugar
  • 3 tablespoons unsweetened cocoa
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 1/2 cups pecan halves and pieces
  • 2/3 cup firmly packed light brown sugar
  • 1 tablespoon light corn syrup

How to Make It

  1. Preheat oven to 350°. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.

  2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.

  3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.

  4. Bake pie at 350° for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack, and cool completely (about 1 hour).