Chocolate Pecan Pie

With the last leftover pie dough round, I finally got a chance to right some wrongs. After the pair of pecan-less pecan pies I made earlier this week, I’m pleased to report that we got to enjoy this chocolate variation for dessert on Friday night.

The recipe was originally published in Cook’s Country, Oct/Nov 2019 but the online version was updated tp be “more foolproof” in a Nov 2020 revision. The filling calls for just 2 ounces of unsweetened chocolate, which I substituted with 70% bittersweet and a few tablespoons less brown sugar.

That small addition of chocolate turns this classic Thanksgiving dessert into something more sophisticated and memorable. I wouldn’t say it’s better than a regular pecan pie, but it’s a worthy variation to have in your repertoire. The chocolate flavour is not overpowering, but balanced.