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

Easy and delicious!

May 26, 2018
I made this for a birthday celebration and it got rave reviews. There were a couple of pecan pie skeptics at the table who are now converts. It was easy to put together. I forgot to add the chocolate drizzle at the end but everyone enjoyed it without. I will definitely make this again!

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.

Lilibetty's Review

October 16, 2009
We love this! I didn't have any bourbon the last time I made it so I substituted the same amount of vanilla and it tasted very close to the original.

Amy8747's Review

December 26, 2008
This was awesome! So easy to prepare and tastes wonderful. My family and I just finished gobbling it down and all ended in rave reviews. My only suggestion would be to add more pecans. Having experience with many other Cooking Light recipes, I think CL tends to go a little light on the nuts and I often end up having to add a little more. I used close to double the amount of pecans called for which I thought gave the tart a greater crunch, flavor and aroma. Yes, it bumps up the calories a bit, but if I'm going to eat it and consume the calories, I want it to be worth it while still within reason. Use the chocolate drizzle sparingly or it will overpower the tart. I am a chocoholic and found only a medium drizzle to be plenty. I melted Ghirardelli dark chocolate chips in the microwave and they were perfect. Enjoy the tart while it's still warm. It's wonderful! Will absolutely make again!

lizabeth76's Review

November 15, 2008
This is the top rated holiday dessert at my house and office. Last year I made one for a co-worker, this year I have 10 orders. I skip the chocolate drizzle and serve with bourbon spiked whipped cream. Be sure to use good Kentucky Bourbon like Makers Mark or Four Roses.

jas262's Review

November 21, 2008
Really yummy and nice presentation. I have made this several times and it is always a crowd pleaser.

sirrah231's Review

June 25, 2009
I made this for Thanksgiving and received raves from the family. Even a diehard traditional pecan pie fan who was wary of the bourbon and the tart! Quality bourbon is a MUST. We didn't find the alcohol at all overwhelming, and I kept warm chocolate separate for people to drizzle as they chose, many prefered it without the chocolate. Will definitely make 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.

AWane80's Review

December 23, 2013

CherylCSR's Review

July 14, 2013