“Serve at room temperature or chilled. Don’t use an unbaked pie shell; the filling is fairly wet and may make the pastry taste slightly raw.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
  2. Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
  3. Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
  4. Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
  5. Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
  6. Add in the pecans and stir well; pour filling into the cooled pie shell.
  7. Using a fork, gently rake the nuts to distribute them evenly.
  8. Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
  9. Rotate the pie 180° halfway through the baking.
  10. When done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie.
  11. Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
  12. May serve with whipped cream or ice cream on top.

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