My Recipe Box

Chocolate Pecan Pie

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Yields one 9-inch pie.

For extra sheen, brush the top of this pie with a little maple syrup just before serving.

For the filling:
  • 2 Tbs. cold unsalted butter, cut in chunks
  • 2 oz. unsweetened chocolate, finely chopped
  • 1-1/4 cups light corn syrup
  • 3/4 cup maple syrup
  • 3 large eggs
  • 1 Tbs. Kahlúa or other coffee-flavored liqueur
  • 5-3/4 oz. (1-1/2 cups) pecan halves, toasted

Position a rack in the middle of the oven and heat the oven to 350°F. In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat. Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil. Continue whisking and cooking until the mixture emulsifies, about 5 minutes. Let cool and then whisk in the eggs one at a time. Add the Kahlúa. Pour the mixture into the baked pie shell. Arrange the pecan halves randomly on top of the filling. Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, 40 to 45 minutes. Cool on a rack and serve at room temperature.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 610; Fat (g): fat g 32; Fat Calories (kcal): 280; Saturated Fat (g): sat fat g 10; Protein (g): protein g 7; Monounsaturated Fat (g): 15; Carbohydrates (g): carbs g 82; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 160; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 3;

Photo: Scott Phillips

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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