Reviewed: Oct. 13, 2009

As far as taste is concerned, this was a 5 star...BUT, I found that the directions were lacking. You say to mix with a hand mixer, but for how long? Till what consistency? I mixed it long enough for the batter to rise and be smooth, not really runny...when I stirred my pecans in like directed, they sank straight to the bottom. So, I ended up putting in more pecan halves and poked at them with a toothpick until they went just ever so slightly below the surface and then baked as directed. If I hadn't have done that, then it would have looked like a Chocolate Pie with a pecan surprise at the bottom, rather than looking like what it was supposed to be. Other than that, like I said, it tasted brilliant but the directions are lacking too much for me to give this a five star! If it was up to me, I would mix until well beaten and smooth. Then I would pour pecan pieces in to just cover the batter, followed by the remainder of the batter. I would then pour on the pecan halves and lightly poke them to just below surface level so that you can still see the pecans clearly and then bake. I will definitely use this recipe again!

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JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

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Reviewed: Jun. 6, 2009

Good. Took longer than normal pie for me to bake, but then I am in high altitude.

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JOLDES

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Reviewed: Apr. 15, 2009

This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the recipe by 1 2/3, and used a combination of dark cocoa powder and semi-sweet chocolate chips. I used the 'Butter Flaky Pie Crust' recipe on this website for the crust. Since I was baking in a thick Le Creuset ceramic pie plate, my baking time was far longer at 1.5 hours! I covered it after 25 minutes in the oven because it was already quite brown and even then, the pecans around the edge of the crust, after covering, were borderline overbrowned. During baking, it puffed up beautifully to nearly 3 inches, and it still seemed a little soft in the centre when I turned off the oven, but I figured it would solidify as it cooled. The texture and taste of the pie was fabulous. As others have mentioned, there is a subtle yet distinct chocolate flavour. The next day when I sliced it, it had indeed solidified, although there was still a little tiny bit of liquid oozing out from the filling.

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LN Lee

Home Town: Ottawa, Ontario, Canada

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Reviewed: Apr. 1, 2009

Fabulous! I've made many a chocolate pecan pie before, but they all had chocolate chips. Melting the chocolate and mixing in gave the pie an incredibly rich flavor. I doubled the chocolate and was glad I did.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 31, 2008

I made this recipe for our annual Christmas Eve party and it got rave reviews. Several people asked me for this recipe and I told them all about Allrecipes!

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Q.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 28, 2008

This was a good pie, I used a Pillsbury crust - I love pecan pie & thought this would be the ultimate. It was good, but not "the best" or even great, just good.

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Jennifer C.

Living In: Minnetonka, Minnesota, USA

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Reviewed: Nov. 19, 2008

Fantastic!!! I was a little apprehensive trying a pecan pie, because most that I have tried before seemed a little too rich for my liking, or I've had trouble getting them to set up just right. Not this recipe!!! I followed the recipe to a T, to the point of a 25 mile round trip to the store to obtain unsweetened chocolate, when I discovered I only had semisweet. I'm glad I did! As another reviewer commented, the chocolate was not overpowering, subtle is how I'd describe it. My filling came out the perfect consistency and the recipe seemed downright simple. I did cover my pie with tin foil after about 20 minutes of baking. The only bad thing is....it lasted only one evening in this household of finicky eaters. I'll definitly do this again,and again and soon!!!

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swtjenna

Cooking Level: Intermediate

Home Town: Wintersville, Ohio, USA

Living In: Carlton, Pennsylvania, USA

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Reviewed: Oct. 2, 2008

this was such a wonderful twist to my mother's pecan pie, I could only ever eat a tiny bit of hers, but when you add the chocolate, especially if it's unsweetened it really helps take the too sweet edge of f a southern pecan pie. I fell in love with this recipe when I made it one year for Christmase and have used it ever since! Thanks so much for sharing this recipe it will hold a place in my recipe box for the long term!!

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PattyH

Cooking Level: Expert

Living In: Windsor, Ontario, Canada

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Reviewed: May 7, 2008

excellent. took longer to cook. very deep. could have been a larger shallower pie.

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alanna

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

This is a wonderful recipe. My husband has made it 3 times now and it always gets rave reviews. Very, very rich.

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SPARKPRINCESS

Cooking Level: Intermediate

Home Town: New Haven, Missouri, USA

Living In: Arnold, Missouri, USA

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Reviewed: Jan. 6, 2008

The first time I made this, it was good, but I made it in a 10" pie pan. The second time I made this I increased the recipe by roughly 1/3 and it was the best pie I have ever made--pecan or not. I had to give the recipe to three people. I also always use more pecans when I do any pecan pie--about 1-1/2 or 2 times as much as it calls for.

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BuziWorkingMom

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Reviewed: Dec. 1, 2007

If you love chocolate, you'll love this very rich chocolaty pie. Delightfully rich and good! One thin slice is all you need and your chocolate craving has been fulfilled.

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California Cookin'

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Nov. 29, 2007

We loved this recipe. I made this one and a regular pecan pie for Thanksgiving. While both were great...us chocoholics fought over this one! It has the perfect amount of chocolate for us, it didn't outshine the fact that it was a pecan pie, but you could definitely taste it.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Nov. 27, 2007

Growing up I only had pecan pie a few times and I never really liked it but for some reason I really wanted to make a pecan pie this Thanksgiving. So began my search for a pecan pie recipe that in theory sounded appealing. I came across this recipes and thought to myself hmmmm I like pecans and I love chocolate so how could this not be good. And let me tell you I was not disappointed. It came out perfect and it was so delicious!!!! Thanks for the great recipe. :o)

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KIS_2000

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Newport News, Virginia, USA

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Reviewed: Nov. 25, 2007

Great! I made it for Thanksgiving and it got many compliments. Serve with real whip cream and it is wonderful. The only thing I will say is to either make in a torte pan or be sure to keep the sides of of your crust low because it doesn't rise a lot.

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CHRISTINAJOY

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Reviewed: Nov. 25, 2007

This was yummy! I was looking for a chocolate pecan pie that contained no flour for my gluten intolerant mother-in-law. I made it with a gluten free crust. It was so easy to make! I did run into a few binds. First I found out we were out of butter, so I substituted 1/3 cup unsweetened applesauce for that. Then I discovered we only had one egg left, so I used that, then shook together 2 tablespoons cornstarch with 6 tablespoons water in a tightly covered container for the rest. I used splenda instead of sugar because I'm calorie conscious. I also used semisweet chocolate because it's what I had. It was a little bit runny, but not bad and very tasty. Everyone liked it!

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Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Nov. 24, 2007

This was good, but not fantastic. The only thing I changed was using semi-sweet chocolate, everything else was the same. My opinion could also be skewed because I love regular pecan pie so much - probably shouldn't have messed with a good thing. Also, my cooking time took an extra 20-25 minutes - might be my British oven, but it seems to cook everything else alright.

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AmyD

Cooking Level: Intermediate

Home Town: Gainesville, Florida, USA

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Reviewed: Nov. 23, 2007

This is a great tasting dessert. Be aware that it is not super sweet like most pecan pies, and that it is more like a European style dessert. Also, I found that the filling didn't fill the dish as much as I would have liked, so you might want to do 1 1/2 recipes or something to make more filling. The filling for me baked into a nice layer-look with the pecans and chocolate toward the top and the syrupy-gel layer under that. Altogether a wonderful dessert, that suited us well since we like less sweet desserts. It felt like something from Germany!

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JenScratch

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Reviewed: Nov. 23, 2007

Awesome, awesome, awesome!!! It is the one thing that I don't have any leftovers of from our Thanksgiving meal! Everyone raved about it and I felt great because I knew how simple this recipe really was. Definitely a keeper!

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Lindsey

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Carmel, New York, USA

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Reviewed: Nov. 22, 2007

Fantastic taste!! But I tried twice and I could not get the pie to set...I don't know where I went wrong. I want to try again since the taste was great!

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hkonchak

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Chocolate Pecan Pie IV

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