How to Make Hot Fudge Sauce

Ice cream just got dreamier. Top your favorite scoops with homemade hot fudge: Just five ingredients!

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Freezer-Ready Casseroles

A make-ahead casserole is perfect for just about any occasion. You can welcome new neighbors, prep for an upcoming party, or plan next week's meals. With cheesy lasagnas, bubbly tuna bakes, and more, these enticing freezer casserole recipes are sure to make life easier!

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Festive July 4th Desserts

Celebrate Independence Day with these festive 4th of July desserts! With star-shape scones and piecrusts, tempting tarts, colorful shakes, and fresh berries, these recipes for 4th of July desserts are sure to stand out at your patriotic celebration.

View Slideshow

How to Make Ice Cream Cake

Need a birthday cake idea or a fun way to change up a cake recipe? See how to make an ice cream cake better than any store-bought version.

View Video

Quick Summer Dinners

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

View Slideshow
Popular in Food

Dark Chocolate Pecan Pie

3.0 by 3 people
14K views
Rate me!
  • Makes: 10 servings
  • Prep: 30 mins
  • Cool: 2 hrs
  • Freeze: 10 mins

Dark Chocolate Pecan Pie

Ingredients

Directions

  1. Preheat oven to 375 degrees F. Prepare and roll out pastry portion on a lightly floured surface to a circle about 12-inches in diameter*. Transfer pastry to a 9-inch pie tin or plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold edge under. Place in freezer for 10 minutes. Line unpricked pastry with an 8-3/4-inch foil pie pan**; fill with dried beans or pie weights. Place on a foil lined baking sheet. Bake for 30 minutes. Carefully remove foil pie tin. Bake 5 minutes more. (Or if using rolled refrigerated unbaked pie crust, bake pie crust according to package directions for one crust pie.) Reduce oven temperature to 350 degrees F.
  2. Sprinkle chocolate in bottom of pastry; set aside. In a large bowl beat eggs and vanilla; set aside.
  3. In a medium saucepan combine butter, brown sugar, corn syrup, flour, salt and pecans. Cook and stir until mixture comes to a full boil; boil 15 seconds. Remove from heat.
  4. Quickly beat about 1 cup hot pecan mixture into eggs. Beat in remaining pecan mixture (work quickly to avoid cooking eggs). Pour over chocolate in crust.
  5. Bake for 50 minutes, tenting with foil after 35 minutes to prevent over browning, until edges are puffed and center appears set when gently shaken.
  6. Cool on a wire rack. Cover and chill remaining pie.

From the Test Kitchen

*

Be sure to patch any cracks that develop during rolling.

**

Trim top rim of foil pie pan at about 2 inch intervals; fold upwards.

Nutrition Facts (Dark Chocolate Pecan Pie)

    Per serving:
  • 536 kcal cal.,
  • 38 g fat
  • (17 g sat. fat,
  • 5 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 117 mg chol.,
  • 134 mg sodium,
  • 48 g carb.,
  • 3 g fiber,
  • 25 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...