Skip to main content
Epicurious
House & Garden

Chocolate Pecan Pie

By James Beard

4.1

(25)

Recipe information

  • Yield

    Serves 8

Ingredients

Crust

1 tablespoon softened butter
3/4 cup finely chopped pecans

Filling

1/2 cup dark corn syrup
2 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup semi-sweet chocolate bits
1/2 cup coarsely broken pecans

Preparation

  1. Step 1

    Butter an 8" pie tin with the softened butter and press in the chopped nuts.

    Step 2

    Combine the syrup, eggs, salt and vanilla and beat well. Melt the chocolate bits over hot water and add them slowly to the syrup mixture, stirring constantly. Pour into the pie shell and sprinkle with coarsely broken pecans. Bake in a 350°F. oven for 25-30 minutes. Serve with vanilla-flavored whipped cream.

TagsPieDessertSouthernAmericanChocolatePecanNutGluten Free5 Ingredients or FewerEasyBakingThanksgivingFallHouse & Garden
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.