Can I use a homemade pie crust instead of a frozen shell?

Yes. The recipe explicitly allows either a pre-made frozen or homemade pie shell. A homemade deep-dish shell will work well as long as it fits a 10-inch deep-dish pie plate.

Do I need a double boiler for the filling?

A double boiler is the intended method because it gently melts the chocolate and butter. If you don’t have one, you can use a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water.

How do I know when the pie is done?

The recipe gives bake times rather than a visual test: 30 minutes at 325°F, then 50 minutes at 275°F. The filling should puff slightly during baking and settle as it cools.

Can I make this pie ahead of time?

Yes. The recipe notes that if you refrigerate it overnight, let it come to room temperature before serving. This makes it a good make-ahead dessert for holidays or gatherings.

What should I serve with chocolate pecan pie?

Whipped cream or ice cream are both suggested, along with caramel sauce and chocolate sauce for drizzling.

How should I store leftovers?

Store the pie covered in the refrigerator. For the best texture, let slices sit at room temperature briefly before serving, especially if the pie has been chilled overnight.

Recipes

Chocolate Pecan Pie

Name: Chocolate Pecan Pie
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 5 ounces semi-sweet chocolate chips, or finely chopped chocolate pieces; 6 tablespoons unsalted butter, cut into several pieces; 1 tablespoon The Spice House pure vanilla extract; 4 large eggs; 1 3/4 cup granulated sugar; 1 cup dark corn syrup; 1 1/2 cups pecan halves; to taste, whipped cream or ice cream; Vanilla bean Caramel Sauce (see companion recipe also on website); Chocolate Sauce (see companion recipe also on website); 1 pre-made frozen, or homemade, pie shell

This recipe comes to us courtesy of Jimmy Bannos and John DeMers from their cookbook, The Heaven on Seven Cookbook. Where It's Mardi Gras All the Time! Photograph by: Joe Hakim

Submitted by: Jimmy Bannos and John Demers from Chicago, IL, USA
Yield: Serves 10

Spices

Featured in this Recipe

Vanilla Extract, Single Strength Madagascar

$31.99

Ingredients

semi-sweet chocolate chips, or finely chopped chocolate pieces 5 ounces
unsalted butter, cut into several pieces 6 tablespoons
pure vanilla extract 1 tablespoon
large eggs 4
granulated sugar 1 3/4 cup
dark corn syrup 1 cup
pecan halves 1 1/2 cups
whipped cream or ice cream to taste,
(see companion recipe also on website) Vanilla bean Caramel Sauce
(see companion recipe also on website) Chocolate Sauce
pre-made frozen, or homemade, pie shell 1

Preparation Instructions:

On a lightly floured surface, roll out the pie dough into a 12-inch circle to fit a 10-inch deep-dish pie plate. Transfer the dough to the plate; trim any excess, and crimp the edges. Refrigerate for 30 minutes before preparing the filling.

Preheat the oven to 325 degrees. Bring water to a simmer in the bottom of a double boiler, then lower the heat to the lowest possible setting. Place the chocolate and butter in the top of the double boiler and whick until melted. Whisk in the vanilla and the eggs, one at a time. Whisk in the sugar and beat with a whisk for 2 minutes, until the sugar is almost completely dissolved. Add the corn syrup and continue beating until completely incorporated.

Remove the pie plate from the refrigerator and spread the pecans on the bottm of the dough. Pour in the chocolate mixture.

Place the pie on a baking sheet, transfer to the oven, and bake for 30 minutes. Reduce the temperature to 275 degrees and continue baking for 50 minutes.

Allow to cool for 2 hours then refrigerate for 45 minutes before cutting. (During baking, the pecans will rise to the surface. The filling will puff slightly, but will settle back down upon cooling.) If refrigerating overnight, let pie come to room temperature before serving.

Serve with whipped cream or ice cream and a drizzling of caramel and chocolate sauce.