Chocolate Pecan Pie We’ve made the beloved Southern dessert even more tempting by adding dark chocolate. The Chocolate Pecan Pie filling puffs up during baking but settles as it cools. 

Ingredients 

4 ounces semisweet chocolate, finely chopped

4 large eggs, lightly beaten

1 1/2 cups light corn syrup

1/2 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 recipe Basic Pie Crust (See below and prepare

ahead of time), rolled and fit into a 9-inch pie plate

1 cup pecans

Basic Pie Crust

1 1/4 cups all-purpose flour (spooned and leveled),

plus more for rolling

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 cup (1 stick) cold unsalted butter, cut into pieces

2 to 4 tablespoons ice water

Method 

1. Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.

2. In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.

3. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Basic Pie Crust:

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate (do not stretch dough). Chocolate Pecan Pie