Chocolate Pecan Pie

Chocolate Pecan Pie

From The Proctor Silex Test Kitchen

Added by Lynne


  • 1 cup granulated sugar 
  • 1 cup dark corn syrup 
  • 1/2 cup unsalted butter (1 stick) 
  • 4 ounces bittersweet chocolate, roughly chopped 
  • 4 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 1/4 teaspoon salt 
  • 1 1/4 cup pecan halves 
  • 1 unbaked shallow 9-inch pie shell, refrigerated until ready to use


  1. Preheat oven to 325°F. 
  2. In a large saucepan over medium-low heat, combine sugar, corn syrup, butter, and chocolate. Cook, stirring often, until sugar is dissolved, and butter and chocolate are melted, about 10 minutes. Remove from heat and cool for about 5 minutes. 
  3. In a medium bowl, whisk eggs, vanilla, and salt until well combined. Stir in cooled mixture. 
  4. Pour filling into pie shell. Arrange pecan halves in concentric circles on top of filling. 
  5. Bake for 50 to 55 minutes, until filling is set, but just a little jiggly. Filling will puff up but will settle down as it cools. 
  6. Cool completely on a wire rack before serving. Filling will continue to firm up as pie cools. Cover and store in refrigerator.  

Serves: 8

Test Kitchen Tips:

  • Do not use a deep dish pie plate. 
  • You may not use all the pecan halves, but to get all unbroken halves you will want to have the full amount. 

Recipe Tags

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