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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 10 med104169_1108_ch_pecan.jpg

Ingredients Ingredient Checklist 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, rolled and fit into a 9-inch pie plate 1 cup pecans

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 10 med104169_1108_ch_pecan.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 10

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 10

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 10

10

med104169_1108_ch_pecan.jpg

med104169_1108_ch_pecan.jpg

Ingredients

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, rolled and fit into a 9-inch pie plate 1 cup pecans

Directions

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.

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.

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.

Reviews (16)

 Add Rating & Review     392 Ratings   5 star values:        74    4 star values:        115    3 star values:        127    2 star values:        61    1 star values:        15

Load More Reviews

Reviews (16)

Add Rating & Review     392 Ratings   5 star values:        74    4 star values:        115    3 star values:        127    2 star values:        61    1 star values:        15

Add Rating & Review

392 Ratings 5 star values: 74 4 star values: 115 3 star values: 127 2 star values: 61 1 star values: 15

392 Ratings 5 star values: 74 4 star values: 115 3 star values: 127 2 star values: 61 1 star values: 15

392 Ratings 5 star values: 74 4 star values: 115 3 star values: 127 2 star values: 61 1 star values: 15

  • 5 star values: 74 4 star values: 115 3 star values: 127 2 star values: 61 1 star values: 15

    Martha Stewart Member     Rating: 5 stars       11/21/2017   This will be the third year I have made this pie, and last year I made two because the previous year I didn't even get to try it, it went so fast. My Grandmother admitted she had two slices and wanted to take leftovers home that first year, if only there had been any. I cheat and use premade crust just to quicken the process, since I am not a fan of pie crust. Some day I will master pie crust but that day is not today!  

Martha Stewart Member     Rating: Unrated       02/22/2016   Sarah, you mentioned corn syrup being used with every pecan pie recipe and wondered if you can use something else. Try cane syrup. A darker and more distinct flavor and a natural to use with pecans.  

Martha Stewart Member     Rating: Unrated       11/25/2015   Hi, I want to do this recipe but Is not easy to find corn syrup in my country. Could I replace it with honey?  

Martha Stewart Member     Rating: Unrated       08/04/2013   Gorgeous! And so much feels-like-home recipe! Thanks.  

Martha Stewart Member     Rating: Unrated       12/08/2010   I have done cookies, brownies, muffins and some cakes... I have never done a pie before, but i really want to do this one!! Do you have any good advice for a newbie?  

Martha Stewart Member     Rating: Unrated       11/25/2010   I made this for our Thanksgiving pie today. Delicious and very rich. I was a little surprised that the chocolate rose to the top and the sugar/corn syrup mixture stayed as a neat layer on the bottom. A very pretty presentation.  

Martha Stewart Member     Rating: Unrated       11/24/2010   The first time I made this, I had the runny problem too. Next time, I stirred and simmered all of the filling ingredients (except pecans) to 140 degrees F, like one would do with lemon pie filling. Then continued with the recipe as written. No more gloppiness.  

Martha Stewart Member     Rating: Unrated       11/21/2010   I had the same problem. I cut into my pie and it was runny in the middle. What happened??  

Martha Stewart Member     Rating: Unrated       12/29/2009   Does the pie crust need to be prebaked for this recipe? I know it doesn't say to do that, but for some reason I thought it should be.  

Martha Stewart Member     Rating: Unrated       11/17/2009   i had made this pie and when i cut it it was runny like molasses runny not watery what happened  

Martha Stewart Member     Rating: Unrated       02/26/2009   i made this pie last thanksgiving... it was FANTASTIC!!! so good, everybody loved it. and i'm making it again for my friend's b-day (i was going to bake a cake for her but she definitely wanted this pie.) easy and delicious.  

Martha Stewart Member     Rating: Unrated       12/17/2008   This is probably the richest pie I have ever eaten. It is delicious, but be sure to take a small slice. It's super easy to make, and everyone loved it.  

Martha Stewart Member     Rating: Unrated       11/20/2008   Yes, you can use 1 cup of choc. chips instead.  

Martha Stewart Member     Rating: Unrated       11/19/2008   can I use 4 oz chocolate chips

    Martha Stewart Member

    Rating: 5 stars 11/21/2017

This will be the third year I have made this pie, and last year I made two because the previous year I didn’t even get to try it, it went so fast. My Grandmother admitted she had two slices and wanted to take leftovers home that first year, if only there had been any. I cheat and use premade crust just to quicken the process, since I am not a fan of pie crust. Some day I will master pie crust but that day is not today!

Rating: 5 stars

Rating: Unrated 02/22/2016

Sarah, you mentioned corn syrup being used with every pecan pie recipe and wondered if you can use something else. Try cane syrup. A darker and more distinct flavor and a natural to use with pecans.

Rating: Unrated

Rating: Unrated 11/25/2015

Hi, I want to do this recipe but Is not easy to find corn syrup in my country. Could I replace it with honey?

Rating: Unrated 08/04/2013

Gorgeous! And so much feels-like-home recipe! Thanks.

Rating: Unrated 12/08/2010

I have done cookies, brownies, muffins and some cakes… I have never done a pie before, but i really want to do this one!! Do you have any good advice for a newbie?

Rating: Unrated 11/25/2010

I made this for our Thanksgiving pie today. Delicious and very rich. I was a little surprised that the chocolate rose to the top and the sugar/corn syrup mixture stayed as a neat layer on the bottom. A very pretty presentation.

Rating: Unrated 11/24/2010

The first time I made this, I had the runny problem too. Next time, I stirred and simmered all of the filling ingredients (except pecans) to 140 degrees F, like one would do with lemon pie filling. Then continued with the recipe as written. No more gloppiness.

Rating: Unrated 11/21/2010

I had the same problem. I cut into my pie and it was runny in the middle. What happened??

Rating: Unrated 12/29/2009

Does the pie crust need to be prebaked for this recipe? I know it doesn’t say to do that, but for some reason I thought it should be.

Rating: Unrated 11/17/2009

i had made this pie and when i cut it it was runny like molasses runny not watery what happened

Rating: Unrated 02/26/2009

i made this pie last thanksgiving… it was FANTASTIC!!! so good, everybody loved it. and i’m making it again for my friend’s b-day (i was going to bake a cake for her but she definitely wanted this pie.) easy and delicious.

Rating: Unrated 12/17/2008

This is probably the richest pie I have ever eaten. It is delicious, but be sure to take a small slice. It’s super easy to make, and everyone loved it.

Rating: Unrated 11/20/2008

Yes, you can use 1 cup of choc. chips instead.

Rating: Unrated 11/19/2008

can I use 4 oz chocolate chips

All Reviews for Chocolate Pecan Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chocolate Pecan Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest