Go Back


  • 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.


This recipe is from the Ghiradelli Chocolate Cookbook and can also be found on their website.