chocolate-pecan pie

Unsweetened chocolate takes the edge off the pecan filling, and the shortbread-cookie bake is ideal for those who would never think of baking a crust from scratch.
Prep Time
20 mins
Cook Time
55 mins
Ready in
1 hrs
+
15 mins
Ingredients (Serves 9)
  • 1 tablespoon butter, plus 6 tablespoons melted, plus 5 tablespoons melted
  • 1 package (7 oz.) shortbread cookies
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 cup dark corn syrup
  • 3 oz. unsweetened baking chocolate, coarsely chopped
  • 1 cup pecan halves
Directions
  • Preheat oven to 375 F.
  • Grease a 9" pie plate with 1 tablespoon butter.
  • Place the shortbread cookies in a food processor, and pulse a few times to combine.
  • Transfer mixture to the pie plate, and press firmly and evenly to form a crust.
  • Place the plate in the freezer for 5 to 10 minutes.
  • Meanwhile, in a large mixing bowl, combine the eggs, sugar, salt, corn syrup, chocolate, 5 tablespoons melted butter, and pecans; stir until the mixture is fairly uniform.
  • Take the pie plate out of the freezer, and place on a baking sheet.
  • Pour the chocolate mixture into the pie plate, and put in the oven.
  • Bake for 55 minutes, remove, and let cool completely before serving.
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