Bittersweet Chocolate Pecan Pie – a delicious recipe with bittersweet chocolate, pie crusts, pecan halves, eggs, brown sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F with rack in center of oven.
2
Melt chocolate in a metal bowl set over barely simmering water, stirring.
3
Remove from heat.
4
Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
5
Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
6
Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
7
Cool pie on a rack to warm or to room temperature.
8
Serve with whipped cream.
9
Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
1200
kcal
Calories
103
g
Fat
61
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces bittersweet chocolate, finely chopped (1- 3 1/2-4 oz bar), 1 (9 inch) pie crusts (unbaked I like to use My No Roll Pie Crust), 2 cups pecan halves, toasted and cooled (7 oz), 3 large eggs, and more.
Yes, Bittersweet Chocolate Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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