Chocolate Pecan Pie

Photo by  John Kernick
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  • Makes one 9-inch pie
  • Hands-On Time
  • Total Time


  1. Check For piecrust:
  2. Check 1 cup all-purpose flour
  3. Check 1 tablespoon sugar
  4. Check 1/8 teaspoon kosher salt
  5. Check 1/2 cup unsalted butter, chilled and cut into pieces
  6. Check 1 1/2 tablespoons cold water
  7. Check 1/2 teaspoon vanilla
  8. Check For filling:
  9. Check 1 1/4 cups light corn syrup
  10. Check 1/2 cup light brown sugar
  11. Check 1/4 cup granulated sugar
  12. Check 3 eggs, beaten
  13. Check 3 tablespoons unsalted butter, melted
  14. Check 3 teaspoons dark rum (optional)
  15. Check 1/2 teaspoon vanilla extract
  16. Check 1/4 teaspoon salt
  17. Check 1 3/4 cups pecan halves
  18. Check 3/4 cup chocolate chips
  19. Check Whipped cream (optional)


  1. To make the piecrust: Place the dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse to combine. Add the butter and pulse until crumbly. Add the water and vanilla. Pulse until the dough just comes together. Form into a disk. Cover tightly with plastic wrap and chill 15 minutes. Roll the dough out on a floured surface into a 12-inch circle. Fit the dough into a 9-inch pie plate. Refrigerate until needed.
  2. To make the filling: Preheat oven to 350°F. In a large bowl, whisk together the first 8 ingredients. Stir in the pecans. Scatter the chocolate over the prepared piecrust and cover with the filling. Bake until the center is set, 45 to 50 minutes. Let cool completely. Serve with the cream, if desired.