Chocolate Pecan Pie With Chocolate Crust

“WOW!! What a delightful pie, this is a chocolate lovers delight!! Again, got it from Martha!!”

Ingredients Nutrition


  1. Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
  2. In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cool until melted. Set aside to cool.
  3. Heat oven to 400°F On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8-inch thick. Place dough in pan and crimp edges. Chill 15 minutes.
  4. In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures of eggs, and combine. Stir in vanilla and pecan halves.
  5. Pour filling into crust. Bake 20 mintues. Lower oven temperature to 350°F and bake until filling has set, about another 20 minutes. Sprinkle with remaining 2 oz. chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche,.

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