Photo: Andrew Purcell; Styling: Lydia Degaris Pursell 
Hands-on Time
20 Mins
Total Time
1 Hour 30 Mins
Serves 12 (serving size: 1 wedge)

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

So good so easy

March 27, 2016
Yum way good

amyjoy622's Review

November 26, 2014

EmilieN's Review

December 08, 2013
I highly recommend this recipe. I love pecan pie, but find that the sugary sweetness can be over the top. This easy-to-make recipe provides just the right amount of sweet with the pecans, and the chocolate is a lovely, additional flavor. I had milk chocolate bars available, so just melted two and drizzled on top. We had a sea of Thanksgiving pies, and this was the first that we finished!