Chocolate Pecan Pie
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
A sweet pecan crust topped with rich chocolate filling makes the perfect pie.
For the crust:
  • ⅓ c. ground pecans
  • ¾ c. flour
  • ½ t. salt
  • 1 T. sugar
  • 6 T. butter, softened
  • 1-2 T. water
For the filling:
  • 4 oz. milk chocolate
  • 4 oz dark chocolate
  • 1 c. heavy cream
  • 1 T. butter
For decorating:
  • ½ c. whipped cream
  • 12 chocolate covered espresso beans
  1. Place the pecans, flour, salt, sugar, and butter in a food processor and process until a dough forms. Add a tablespoon or two of water to bring the dough together.
  2. Remove from the processor, wrap in plastic wrap, and refrigerate for at least 1 hour.
  3. Preheat the oven to 350 degrees.
  4. Place the refrigerated dough between two pieces of parchment paper and roll out in a circle. Carefully flip the dough into a 9 inch tart pan and press into the bottom and sides of the pan. Remove any excess dough from the edges and use the excess to patch any holes you might have in the dough.
  5. Pierce the bottom of the crust with a fork and then bake for 25-30 minutes or until golden brown.
  6. Remove from oven and cool completely on a wire rack.
  7. To make the filling pour the heavy cream in a saucepan and heat over medium heat until the cream is simmering but not boiling. Remove from heat and add in the chocolate and butter. Whisk until the chocolate has melted and the mixture is glossy.
  8. Pour into the prepared crust and refrigerate for at least 2 hours or overnight.
  9. Before serving decorate with dollops of whipped cream topped with the chocolate covered espresso beans.
Recipe from Hostess at Heart
Recipe by Hezzi-D's Books and Cooks at