12 servings (serving size: 1 wedge)

Make the tart a day ahead, and store it in the refrigerator. You can use a 9-inch pie plate instead: simply roll the dough to a 13-inch circle, fold the edges under, and flute.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Step 3

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Ratings & Reviews

AWane80's Review

December 23, 2013

PKcookin's Review

December 10, 2013
This is an easy and delicious recipe. It is very sweet just like pecan pie but I think because it is in a tart pan it has a much better balance. I agree with others that the chocolate does not add much to the taste but it does make for a pretty presentation. I will definately make this again.

DeborahCross's Review

November 24, 2013
I love pecan pie, but this is a step above that. It is gooey and has a great warmth from the bourbon. I get requests to bring this to work all time and the nice thing is I can make it ahead of time because it gets better after a few days. I prefer to heat it up and put whipped cream on top. This is now my go to pie recipe for Thanksgiving every year.

Tinkerbell0914's Review

July 22, 2013

CherylCSR's Review

July 14, 2013

Surfergirl42's Review

December 29, 2012

MaryEliz's Review

October 21, 2012
I have made this twice and guests always like it. A nice twist on traditional pecan pie and since most people I know get their Thanksgiving dinner pies at Costco, this tart seems almost elegant. Don't over do the chocolate. I rarely give 5 stars, so this is top notch for me!

jrunyanallen's Review

November 22, 2011
I've made this recipe every Thanksgiving since the recipe was published in Cooking Light. It is FABULOUS. Seriously. A huge hit every year. I usually double the amount of pecans so that the whole top is covered in pecan halfs (looks prettier that way). I'm a normal working mom, and not a particularly great cook, but this recipe is really great and I highly recommend it.

Sammy22's Review

December 15, 2010
I wish I could give this a minus 10 stars. The molasses flaver was extremely over-powering. I ate once piece and threw the rest of the tart away. The worst CL recipe I have ever made.

neuf07's Review

December 13, 2010
always gets rave reviews...i use premade frozen pie crusts from the store and just whip it up really quick. people go NUTS for it at holiday parties and think i've really spent a long time baking!! a definite go to in a pinch!!