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Bittersweet Chocolate Pecan Pie Recipe

Bittersweet Chocolate Pecan Pie



  • 1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped
  • Pastry dough
  • 2 cups pecan halves (7 ounces), toasted and cooled
  • 3 large eggs
  • 1/3 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup dark corn syrup
  • Accompaniment: lightly sweetened whipped cream


Step 1 :

  • Preheat oven to 375°F with rack in middle.

Step 2 :

  • Melt chocolate in a metal bowl set over barely simmering water, stirring.
  • Remove from heat.

Step 3 :

  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin.
  • Fit into a 9-inch pie plate.
  • Trim excess dough, leaving a 1/2-inch overhang.
  • Fold overhang under and press against rim of pie plate, then crimp decoratively.

Step 4 :

  • Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.

Step 5 :

  • Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

Step 6 :

  • Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.)
  • Cool pie on a rack to warm or room temperature.
  • Serve with whipped cream.



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