It’s funny how often I’m asked to bring dessert to holiday dinners and parties. The truth is, I’m not actually much of a baker. Making dessert is a lot of pressure–it has to be delicious and beautiful and above all, special. The thought of making an elaborate special-occasion dessert can send me into a serious tizzy. That’s why I wrote The Deceptively Easy Dessert Cookbook. It’s full of what I call “low-stress, high-reward” dessert recipes. These are recipes for quick, easy, made-(mostly)-from-scratch, and beautiful desserts that are suitable for even the most special of occasions, but uncomplicated enough to make any time the urge strikes. This Dark Chocolate Pecan Pie is a perfect example–I’ll be bringing it to my family’s Thanksgiving dinner this year.
One thing that can really save time and effort here is using a store-bought pie crust. Of course, you can always make your own if you like—it’s not difficult and the book provides instructions—but I find a good quality store-bought crust is well worth the minimal cost.
Because the nuts are only on top of the pie, you don’t even need to toast them ahead of time. They’ll toast as the pie bakes! Melting the chocolate and butter in the microwave also cuts time. The rest is just a quick mix and baking.
If you’re looking for other easy recipes to round out your Thanksgiving menu, check out our Vegetarian Butternut Squash and Goat Cheese Torte, Meatless Meatloaf with Wild Mushrooms, Vegetarian Gravy, Sweet Potato Biscuits with Honey Butter, Green Bean Salad with Crispy Fried Onions, and Gluten-Free Pumpkin Pie recipes!Print
This Chocolate Pecan Pie is a twist on the southern classic made even better by the addition of dark chocolate and a splash of bourbon. Using a store-bought pie crust makes it easy to pull together, although you can make your own if you are into that sort of thing. This recipe is slightly adapted from my cookbook The Deceptively Easy Dessert Cookbook.
1 par-baked 9-inch pie crust (homemade or store-bought) in a 9-inch pie dish
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped
¾ cup dark corn syrup
4 large eggs
½ cup (packed) light brown sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons bourbon
¼ teaspoon salt
1 cup pecan halves
- Preheat the oven to 350ºF.
- In a small microwave-safe bowl, combine the butter and chocolate. Heat in the microwave in 30- to 60-second intervals at 50 percent power, stirring in between, until the mixture is smooth. Let cool for several minutes.
- In a medium mixing bowl, combine the corn syrup, eggs, sugar, cocoa powder, bourbon, and salt and mix to combine well. Add the chocolate mixture and mix well. Pour the filling into the crust and arrange the pecans in a single layer on top of the filling.
- Bake in the preheated oven for 50 to 60 minutes, until the filling is just barely set. Remove from the oven and place on a wire rack to cool completely before serving, at least 2 hours.
• If you are using a store-bought pie crust for your Chocolate Pecan Pie, follow the instructions on the package for par baking it. Bake it in a 9-inch pie dish or, if you bought a pre-formed crust, you can leave it in the disposable foil baking dish it came in.
• Those disposable foil baking tins aren’t the most sturdy, so if you’re baking the pie in one, put it on a baking sheet before filling it. This makes it easy to maneuver it into the oven without sploshing the filling all over. It will also make it easier to take the finished pie out of the oven.
• Be sure to let your Chocolate Pecan Pie rest for at least 2 hours before cutting into it to make sure that it has time to completely set up. My best advice is to make it a day or two ahead of time–this ensures a fully set pie and also makes your day-of load lighter.