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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Chocolate-Pecan Chess Pie

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.

Southern Living NOVEMBER 2011

  • Yield: Makes 8 servings
  • Hands-on: 15 Minutes
  • Total: 2 Hours, 5 Minutes

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

Preparation

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).

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Chocolate-Pecan Chess Pie Recipe

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