Rating: 3.5 stars
17 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 5

A riff on the classic pecan pie, this dessert is rich, chocolaty, and a little fancier with its freestanding fluted sides. Of course, you can use a 9-inch pie plate if you don't have a tart pan with a removable bottom.

Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 1 rack in lower third of oven. Preheat oven to 350°.

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  • Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.

  • Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

  • Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 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. Cut into wedges.

Nutrition Facts

292 calories; fat 18.3g; saturated fat 5.9g; mono fat 5.1g; poly fat 6.2g; protein 4.2g; carbohydrates 32.3g; fiber 1.4g; cholesterol 60mg; iron 0.9mg; sodium 165mg; calcium 24mg.
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