Fine Cooking

Yield: Yields one 9-inch pie.

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

Ingredients

1/2 recipe Classic Pie Crust, baked blind

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

Nutritional Sample Size based on eight servings
Calories (kcal) : 610
Fat Calories (kcal): 280
Fat (g): 32
Saturated Fat (g): 10
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 15
Cholesterol (mg): 105
Sodium (mg): 160
Carbohydrates (g): 82
Fiber (g): 3
Protein (g): 7

Preparation

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.

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Reviews (2 reviews)

jennifers | 12/04/2014
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.
kcup | 12/06/2009
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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What We're Cooking Now

Name: Chocolate Pecan Pie
Yield: Yields one 9-inch pie.
Cuisine: American
Ingredients: 1/2 recipe Classic Pie Crust, baked blind; 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