Yield: Yields one 9-inch pie.
For extra sheen, brush the top of this pie with a little maple syrup just before serving.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?