Honey-Pecan Tart with Bittersweet Chocolate Drizzle

Honey-Pecan Tart with Bittersweet Chocolate Drizzle Recipe
Photo: Andrew Purcell; Styling: Lydia Degaris Pursell


Traditional pecan pie gets a delicious flavor update, with honey's sweet-tangy touch countered by bittersweet chocolate. If you'd like a more casual pie, you can make this in a 9-inch pie plate; you'll probably need to bake the filling an additional 3 to 5 minutes.


Serves 12 (serving size: 1 wedge)
Total time: 1 Hour, 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Calories 291
Fat 14.3 g
Satfat 4.5 g
Monofat 5.9 g
Polyfat 3 g
Protein 3.1 g
Carbohydrate 41.6 g
Fiber 1 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 169 mg
Calcium 25 mg


1/2 (14.1-ounce) package refrigerated pie dough
Baking spray with flour
3/4 cup light-colored corn syrup
1/2 cup packed brown sugar
1/4 cup honey
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 cup pecan halves, toasted
1 ounce bittersweet chocolate, finely chopped


1. Place the oven rack at lowest setting. Preheat oven to 350°.

2. Gently fit pie dough into a 9-inch round removable-bottom metal tart pan coated with baking spray. Gently press dough against bottom and sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 350° for 15 minutes or until edges are lightly browned. Remove pie weights and foil; cool crust on a wire rack.

3. Combine corn syrup and next 6 ingredients (through eggs) in a large bowl, stirring until well combined. Gently fold in pecans. Pour pecan mixture over crust. Bake in lowest part of oven at 350° for 35 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter.

4. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 15 seconds. Drizzle chocolate over top of tart.

Deb Wise,

Cooking Light

November 2013
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