I went on a bit of cooking and baking bender this weekend. I start pulling out cookbooks and get in a mood where I want to try everything. Today’s experiment was a chocolate pecan pie from The Ghiradelli Chocolate Cookbook. I like a good pecan pie. One with LOTS of pecans though! And a chocolate pecan pie can only be better.
The one thing about pecan pies is that they are very simple and quick to make. A chocolate pecan pie doesn’t take many more steps and makes for a delicious extra to a pie. Feel free to use a premade regular pie crust, an chocolate crumb crust, or even a gingerbread crust would be delicious! I used my mother-in-law’s, Elsie, pie dough recipe as I had a large piece in the freezer waiting to be used.
As I mentioned before, I love a pecan pie with a ton of pecans, so to give the chocolate pecan pie a bit of oomph, I layered the bottom with pecan halves before pouring the mix in. The mix filled a standard 8″ pie shell perfectly. It didn’t overflow in the oven either.
The key to cutting this pie, is letting it cool! Best made a day ahead and stick in the fridge. You can see in the slice photo how nicely it holds together after being chilled.
- 4 ounces semi-sweet chocolate baking bar
- 2 tablespoons unsalted butter
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups pecan halves
- 1 9-inch unbaked pie crust, store-bought or homemade
- Preheat oven to 325°F.
- Prepare an 8-inch pie crust by lining the bottom of it with pecans.
- In double boiler over hot water, melt chocolate and butter. Stirring until fully melted.
- In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended.
- Beat in chocolate mixture.
- Stir in pecans; pour into pie crust.
- Place pie on baking sheet on middle rack of oven and bake about 55 minutes or until filling is set.
- Cool completely at room temperature.