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Chocolate Pecan Pie

Chocolate Pecan Pie
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Makes one 9-inch pie| Hands-On Time: | Total Time:


  • For piecrust:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup unsalted butter, chilled and cut into pieces
  • 1 1/2 tablespoons cold water
  • 1/2 teaspoon vanilla
  • For filling:
  • 1 1/4 cups light corn syrup
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • eggs, beaten
  • 3 tablespoons unsalted butter, melted
  • 3 teaspoons dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 3/4 cups pecan halves
  • 3/4 cup chocolate chips
  • 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.
By November, 2004

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.