Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Total time: 1 h 15 min
Yield: 8 or 9 servings
Ingredients: 1 deep 9-inch crust, or one 10-inch crust; 2 ounces unsweetened chocolate; 2 ounces of butter; 4 large eggs; 3/4 cup sugar; 1 1/4 cups dark corn syrup; 1 teaspoon vanilla; 2 1/2 tablespoons dark rum; 8 ounces pecan halves

Recipe from Patricia Reeser

Adapted by Marian Burros

Updated Nov. 3, 2022

Total Time: 1 hour 15 minutes
Rating: 4(48)
Comments: Read comments

Featured in: AT POINT-TO-POINT RACES, ELEGANT PICNIC DISHES

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 or 9 servings

1deep 9-inch crust, or one 10-inch crust
2ounces unsweetened chocolate
2ounces of butter
4large eggs
¾cup sugar
1¼cups dark corn syrup
1teaspoon vanilla
2½tablespoons dark rum
8ounces pecan halves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
Step 2
Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
Step 3
Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
Step 4
Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.