Chocolate Pecan Pie

Undeniably rich.
Serves 6 | 


1 pre-made pie crust
1 cup chocolate morsels
2/3 cup corn syrup
1/3 cup sugar
3 eggs, beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar


  1. Preheat oven to 400° F.
  2. In the top of a double boiler, gently melt the chocolate morsels. Remove from heat. Transfer melted chocolate into a mixing bowl. Add corn syrup, sugar, eggs, vanilla, and pecans, stir well. Pour mix into pie crust and bake for 10 minutes. Reduce the oven temperature to 350° F and bake an additional 25 minutes.
  3. Remove pie from the oven and cool on a rack.
  4. Place half of the chopped chocolate into a small bowl. Place the remaining chocolate in the top of a double boiler and add vegetable oil. Melt the chocolate, whisking often. Pour over the chocolate in the bowl and whisking until melted. Pour chocolate over the pie, spreading evenly. Place in the refrigerator to chill for 2 hours.
  5. In a medium bowl, whip the heavy cream until soft peaks start to form. Add the confectioners' sugar and whip until stiff peaks form.
  6. Remove the pie from the refrigerator, slice and arrange on plates. Add a dollop of whipped cream and enjoy!
Season: Winter
Course: Dessert
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