I never understood what the appeal of pecan pie is. I like pecans, I like pie, but a whole pie of sugary pecans? There are other things I rather eat. The only pecan pie that I’ve ever had were pre made ones from cheapo grocery stores so it may be that we started on the wrong foot from the get go.

For our picnic at Zilker, I wanted to make a fruit pie, but came across one for chocolate pecan pie. Now this recipe sounded so good that I decided to give it a try even with my distaste for pecan pie. The pie can be made a day ahead of time, which was perfect for the picnic.

To made the pie crust, flour and sugar are combined in a blender and pulsed to mix. Cubes of cold butter are added to the processor.


Process until the butter pieces become the size of peas.


With the machine on, drizzle ice water into the processor until the dough comes together.


Transfer the dough to a sheet of plastic wrap, and gather into a rough ball.


Wrap the dough tightly in the plastic wrap and chill in the fridge for at least 1 hour or overnight.


Roll out the dough between two large sheets of plastic wrap to about 3 inches larger in diameter than the size of your pie plate. My plate is 9 inches, so I rolled out my pie crust to 12 inches in diameter.


Transfer the pie dough very carefully to a pie pan, and trim the edges with a pair of kitchen sizzors.


I also crimped the edges with a fork, which is optional.


Chill the pie crust in its pan for about 30 minutes, afterwards, poke holes all over the bottom of the pie shell with a fork. This will help built up steam to escape, so the bottom of the pie shell doesn’t bubble.


Line the pie shell with a piece of foil and some pie weights or dried beans, which will also help in making the bottom of the pie shell flat.


Bake the pie shell at 375 degrees for 25 minutes, remove the pie weights and the foil and bake for another 15 minutes at 350 degrees. Remove the shell from the oven and let cool to room temperature.


To make the filling, dark chocolate and butter are melted together in a heat proof bowl over a medium sauce pan of simmering water.


Stir the chocolate and butter until smooth, and remove from the water bath.


Stir in the brown sugar, the eggs, and pour in light syrup, vanilla, and salt.


Mix in toasted pecan pieces into the batter thoroughly, reserve a few pieces for the top of the pie.


Pour the batter into the shell, and top with a few pieces of pecan halves.


Bake at 350 degrees for 40 minutes, until the pie is set and slightly puffed.


I served the pie at the picnic and it was sweet, buttery, chocolaty, and nutty all at the same time. Like the best candy bar ever.


Chocolate Pecan Pie