Dark's Kitchen

1 pie crust (homemade or store-bought)
2 C pecans, roughly chopped
2/3 C brown sugar
2/3 C semisweet or dark chocolate chips
2/3 C dark corn syrup
3 large eggs
4 Tbsp unsalted butter, melted
1 1/2  Tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp sea salt
powdered sugar, garnish


Preheat oven to 350 F degrees. Spread pecans on a baking sheet.

Bake for 7-10 minutes, or until toasted and fragrant. Remove from oven and set aside.

In a medium saucepan, over low heat, combine and cook, chocolate chips and butter. Stirring frequently, until chocolate is melted and smooth.

Remove from heat and let cool 10-15 minutes.

In a large bowl, beat eggs with sugar, corn syrup, cocoa powder, and salt. Slowly whisk in cooled chocolate mixture.

Place pie crust into a 9 inch pie dish. Pour chocolate filling into crust.

Top with toasted pecans.

Bake for 35-40 minutes, or until center is just set.

Cool fully and garnish with powdered sugar.
Chocolate Pecan Pie
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