Rating: 5 stars
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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.

Recipe by Cooking Light November 2013

Gallery

Credit: Andrew Purcell; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
20 mins
total:
1 hr 30 mins
Yield:
Serves 12 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the oven rack at lowest setting. Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

291 calories; fat 14.3g; saturated fat 4.5g; mono fat 5.9g; poly fat 3g; protein 3.1g; carbohydrates 41.6g; fiber 1g; cholesterol 53mg; iron 0.7mg; sodium 169mg; calcium 25mg.
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