Yield: Yields one 9-inch pie.
For extra sheen, brush the top of this pie with a little maple syrup just before serving.
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The recipe says to serve at room temperature, but don't listen to it. This pie tasted *a lot* better after a night in the fridge. I made it the night before the dinner party, but didn't refrigerate it and it was only so-so. But the next day, it was another pie all together once it had set in the fridge. Then, delicious! Do leave time and space for chilling. I added 2c of pecans instead of 1.5c, and I think it could have stood another half a cup. The chocolate filling was very rich and nice, and not like a traditional pecan pie where it's mostly sugar underneath, which I thought was a tasty change.
Oh man, this was immensely delicious. It was not difficult to make. It was a hit for Thanksgiving and leftovers got even better in the refrigerator over the following days. I wasn't even a pecan pie fan previously, but this recipe is not too sweet.
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