Chocolate Pecan Pie2

Take a classic pecan pie and stir in four ounces of melted semi-sweet chocolate. That’s the move that turns a Thanksgiving staple into something people request year-round.

The filling is straightforward: slightly beaten eggs, corn syrup, sugar, melted margarine, vanilla, and the melted chocolate all get stirred together in one bowl. No beating, no mixer, just a spoon and some patience. The chocolate blends into the corn syrup base to create a deep, fudgy layer beneath the pecans.

1 ½ cups of pecan halves float to the top during baking, forming that signature nut-studded crown. Test with a knife inserted halfway between the center and edge. If it comes out clean, the filling is set. The center will still jiggle slightly, and that’s fine. It firms as it cools.

Kitchen Tips

• Melt the chocolate gently (microwave in 30-second bursts or over a double boiler) and let it cool slightly before stirring into the egg mixture. Hot chocolate will cook the eggs.
• Use pecan halves, not pieces. Halves look better on top and give each slice a more dramatic presentation.
• Cool completely before slicing. A warm chocolate pecan pie is a gooey, delicious mess that won’t cut cleanly.

Variations

• Use dark corn syrup instead of light for a more molasses-like, deeper flavor.
• Add a tablespoon of bourbon to the filling for a boozy Southern twist.
• Top with a drizzle of melted chocolate or a scoop of vanilla ice cream when serving.