For one of your life’s most memorable sandwiches, try my take on Korean street toast. Sandwiched between two crisp slices of buttered bread are a somewhat sweet, extremely salty veggie and egg patty, smoky ham, melty Cheddar, and an absurd quantity of mayo and ketchup. You’ll consume nearly a whole serving of vegetables without even realizing it!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 recipe pastry for a 9 inch single crust pie
- ⅓ cup butter
- 2 (1 ounce) squares unsweetened chocolate
- 3 eggs
- ⅔ cup white sugar
- ½ teaspoon salt
- 1 cup light corn syrup
- 1 cup pecan halves
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
- With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 370 mg |
| Sugars | 28 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Sometimes I have to adjust the cooking time. Always a crowd pleaser though!
I have made this several times now and it is always a hit. I usually use brown instead of white sugar, and I cover my crust for the last half of a 60 minute bake at 350. That’s what works best in my oven. The nuts always rise to the top during baking, so don’t worry if they are laying at the bottom at first. Thank you for a wonderful recipe that is a family favorite now!!
This is my go-to recipe for Thanksgiving. It is requested every year. I also add some cinnamon and drizzle melted semi-sweet chocolate on top after it cools. Delicious!
Fabulous! Warmed up it is even better!!!
I made this pie on Christmas Eve morning and it did not survive until dinner on Christmas day. My family ate it up and even the ones who don’t eat pecan pie loved it. I happened to only have semi-sweet chocolate, but it worked great!
This was FANTASTIC! Kinda like a brownie crossed with pecan pie. Very rich. A small serving does the trick! 🙂
This was very good. I would use whipping cream as a topping.
Only a four since I could not get the center to set – and ended up baking long enough to overbrown the edges. Next time I baked for an hour at 350 with foil over the edges for the last 30 minutes and it set up better without burning the edges. The flavor is wonderful, but next time I will try it with less butter and more sugar to make more of a true pecan pie with chocolate flavor. I think the 1/3 cup butter is just too much to allow the pie to set up properly.
Excellent flavor! This turned out very well. I was a little concerned when I cut into the pie and the chocolate had seperated from the pie filling a bit, but the flavor was amazing and I would definitely make again.
It really wasn’t a bad pie. I guess I was disappointed because I was expecting a sticky, gooey pecan pie but with chocolate. The pie actually had more of a custard/pudding filling. Again, it was a good pie but the consistency isn’t at all like traditional pecan pie.
This is a wonderful recipe. My husband has made it 3 times now and it always gets rave reviews. Very, very rich.
As far as taste is concerned, this was a 5 star…BUT, I found that the directions were lacking. You say to mix with a hand mixer, but for how long? Till what consistency? I mixed it long enough for the batter to rise and be smooth, not really runny…when I stirred my pecans in like directed, they sank straight to the bottom. So, I ended up putting in more pecan halves and poked at them with a toothpick until they went just ever so slightly below the surface and then baked as directed. If I hadn’t have done that, then it would have looked like a Chocolate Pie with a pecan surprise at the bottom, rather than looking like what it was supposed to be. Other than that, like I said, it tasted brilliant but the directions are lacking too much for me to give this a five star! If it was up to me, I would mix until well beaten and smooth. Then I would pour pecan pieces in to just cover the batter, followed by the remainder of the batter. I would then pour on the pecan halves and lightly poke them to just below surface level so that you can still see the pecans clearly and then bake. I will definitely use this recipe again!
Good. Took longer than normal pie for me to bake, but then I am in high altitude.
This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the recipe by 1 2/3, and used a combination of dark cocoa powder and semi-sweet chocolate chips. I used the ‘Butter Flaky Pie Crust’ recipe on this website for the crust. Since I was baking in a thick Le Creuset ceramic pie plate, my baking time was far longer at 1.5 hours! I covered it after 25 minutes in the oven because it was already quite brown and even then, the pecans around the edge of the crust, after covering, were borderline overbrowned. During baking, it puffed up beautifully to nearly 3 inches, and it still seemed a little soft in the centre when I turned off the oven, but I figured it would solidify as it cooled. The texture and taste of the pie was fabulous. As others have mentioned, there is a subtle yet distinct chocolate flavour. The next day when I sliced it, it had indeed solidified, although there was still a little tiny bit of liquid oozing out from the filling.
Fabulous! I’ve made many a chocolate pecan pie before, but they all had chocolate chips. Melting the chocolate and mixing in gave the pie an incredibly rich flavor. I doubled the chocolate and was glad I did.
I made this recipe for our annual Christmas Eve party and it got rave reviews. Several people asked me for this recipe and I told them all about Allrecipes!
This was a good pie, I used a Pillsbury crust – I love pecan pie & thought this would be the ultimate. It was good, but not “the best” or even great, just good.
Fantastic!!! I was a little apprehensive trying a pecan pie, because most that I have tried before seemed a little too rich for my liking, or I’ve had trouble getting them to set up just right. Not this recipe!!! I followed the recipe to a T, to the point of a 25 mile round trip to the store to obtain unsweetened chocolate, when I discovered I only had semisweet. I’m glad I did! As another reviewer commented, the chocolate was not overpowering, subtle is how I’d describe it. My filling came out the perfect consistency and the recipe seemed downright simple. I did cover my pie with tin foil after about 20 minutes of baking. The only bad thing is….it lasted only one evening in this household of finicky eaters. I’ll definitly do this again,and again and soon!!!
this was such a wonderful twist to my mother’s pecan pie, I could only ever eat a tiny bit of hers, but when you add the chocolate, especially if it’s unsweetened it really helps take the too sweet edge of f a southern pecan pie. I fell in love with this recipe when I made it one year for Christmase and have used it ever since! Thanks so much for sharing this recipe it will hold a place in my recipe box for the long term!!
excellent. took longer to cook. very deep. could have been a larger shallower pie.
The first time I made this, it was good, but I made it in a 10″ pie pan. The second time I made this I increased the recipe by roughly 1/3 and it was the best pie I have ever made–pecan or not. I had to give the recipe to three people. I also always use more pecans when I do any pecan pie–about 1-1/2 or 2 times as much as it calls for.