We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.

Chocolate Pecan Pie

semisweet chocolate, finely chopped

eggs,

corn syrup

sugar

vanilla extract

salt

recipe Basic Pie Crust,

pecans

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.

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!

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.

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

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

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?

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.

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.

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

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.

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

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.

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.

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

There's only one way to improve on pecan pie - add chocolate! Everyday Food editor Sarah Carey shows you how to assemble this sweet dessert.

chocolate pecan pie

Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

Ingredients

Instructions

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