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.
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
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.
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.
Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
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).
I made this pie for Thanksgiving, pulling the recipe from the magazine without the benefit of these reviews at first. I too agree with CaMtnGirl's comment that the topping was disappointing in that it looked like you poured brown sugar and pecans over the top and it didn't melt. I ended up cooking it about 10-15 minutes more, and the brown sugar still didn't melt. After pulling it out of the oven, it dawned on me, wait this is like candied pecans and this could be a good thing. A GOOD THING IT WAS! Turned out to be the BEST PIE with a brownie-like texture and everyone wants this pie again next year. We served it with some whipped cream with pure maple syrup added. (1 c. heavy cream whipped with a splash of pure maple syrup). The perfect combination.I then decided to see if there were any comments on-line for this pie since it was from 2011 and found them. Decided to make another pie adding the 2 Tbs. of light corn syrup for the topping (instead of the called for 1 Tbs.) While that fixed the problem of the brown sugar not melting, I only cooked the topping for the 10 min.It made the filling like an uncooked brownie and I am now going to put it back in the oven after the next day to see if I can get the filing to cook more. Not sure that will fix things.Bottom line: cook the filling for 50 minutes, use 2 Tbs. of either light corn syrup or honey for the topping and cook for 15 minutes. You will end up with the perfect brownie-like chocolate pecan pie. Ummm-mmm.And if you want add the whipped cream. Died and gone to heaven!!!
This came out great! I used honey instead of corn syrup, and doubled the amount to 2 Tbsp. I made sure to get the brown sugar good and "wet" with the honey when mixing the nut mixture. It set up fabulously in the baking process that way. Enjoy!
The topping part of this recipe needs some serious tweaking. I made this for a Thanksgiving Party and will not be taking it with me. It looks awful...like I poured brown sugar and nuts over the top without cooking it. I think I'll stick with my tried and true pie recipes (pretty much anything out of the Fannie Farmer Baking Book).
This is an outstanding recipe. Rich and chocolatey, and you definitely don't need a big piece. If you eat it with ice cream on top (decadence, I know), it tastes just like a hot fudge sundae. It's what I bring to all occasions now.
Remember that country song "Heaven's Just a Sin Away"? That's what this pie made me think of. So rich, so wonderful, so sinful! And easy to make. This will be my signature pie to make for many family gatherings to come! By the way, I didn't change a thing.