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Ultimate Chocolate Chunk Pecan Pie

Our family hosts an annual barn party for our close friends, complete with a pie cook-off. A few years ago, this recipe won first prize! —Janice Schneider, Kansas City, Missouri
  • Total Time
    Prep: 35 min. + chilling Bake: 55 min. + chilling
  • Makes
    10 servings


  • 1-1/4 cups all-purpose flour
  • 1/8 teaspoon salt
  • 3 ounces cold cream cheese, cubed
  • 1/4 cup cold butter, cubed
  • 2 to 3 tablespoons ice water
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 2 cups coarsely chopped semisweet chocolate, divided
  • 4 large eggs
  • 1 cup dark corn syrup
  • 2 teaspoons vanilla extract
  • Dash salt
  • 2-1/2 cups pecan halves, toasted


  • In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling.
  • In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly.
  • In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top.
  • Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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