Chocolate Pecan Pie
Recipe type: Dessert
Serves: 8 - 10
When is pecan pie not just pecan pie? When you add a layer of decadent chocolate to the mix. When you try this week's tailgate pie from, you'll see what we're talking about.
  • GOOD BASIC PIE DOUGH, refrigerated
  • ¾ cup chocolate chips
  • 1 cup light corn syrup
  • ½ cup packed light brown sugar
  • ¼ cup (1/2 stick) unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups coarsely chopped pecans
  1. When the dough has chilled, place it on a sheet of lightly floured wax paper and roll into a 13-inch circle. Invert the paper and pastry over a 9½" deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, then sculpt the overhanging dough into an upstanding rim. Place in the freezer for 20 minutes while you preheat the oven to 400°.
  2. Tear off a sheet of aluminum foil about 16-inches long and line your pie shell with it, tucking it into the shell so it fits like a glove. Add enough dried beans to come nearly all the way to the top, to weight the pastry down. Bake on the center rack for 15 minutes.
  3. Remove the pan from the oven, lift out the foil and beans, and prick the bottom of the pastry 6 or 7 times with the tines of a fork, to keep the shell from puffing up. Lower the heat to 350° and bake 7 minutes longer. (Cool the beans, store, and reuse for the same purpose.) Transfer the pie shell to a cooling rack and immediately sprinkle the chocolate chips over the shell. Wait 5 minutes, for the chips to melt, them spread the chocolate over the bottom with the back of a spoon. Cool.
  4. Make the filling: Using an electric mixer, lightly blend the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt in a large bowl until evenly mixed. Stir in the pecans.
  5. Carefully pour the filling into the pie shell. Bake the pie on the center oven rack for 40 to 45 minutes. When done, the pie will be "set," meaning that it will not move in waves when the pie plate is nudged.
  6. Transfer the pie to a rack and cool thoroughly. Cool to room temperature before serving. Or chill, then serve.
Recipe by The Pie Academy at