Grammy's Kitchen · Pecan Pie · Chocolate Pecan Pie
One of 63 pecan pie recipes we measured
3 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 31% | 25% |
| total sugar | 46% | 90% |
| brown sugar share of total sugar | 100% | 96% |
| egg | 65% | 65% |
| salt | 1% | 1% |
| vegetables and beans | 67% | 17% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 homemade pie crust dough, (chilled (or store-bought 9-inch deep-dish pie crust; see note)) |
| 154 g | 1 cup dark corn syrup |
| 106 g | 1/2 cup (packed) light brown sugar |
| 71 g | 5 tablespoons unsalted butter, cut into 5 pieces |
| 113 g | 4 oz bittersweet chocolate, roughly chopped |
| 150 g | 3 large eggs, at room temperature |
| 2 tablespoons bourbon (optional but recommended) | |
| 4 g | 1 teaspoon pure vanilla extract |
| 3 g | 1/2 teaspoon salt |
| 218 g | 2 cups pecan halves, coarsely chopped |
| Beaten egg, milk, or cream, for brushing the edges (optional) |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best chocolate pecan pie ever! I’ve made many (retired pastry chef) and this recipe is the only one I use. I partially blind bake the crust…it’s an extra step worth taking to avoid the dreaded “soggy bottom”. Adding bourbon to the filling isn’t essent” — a cook, 5.0★
“Hi Jenn, This looks delicious! I was wondering if I can use unsweetened chocolate or semi-sweet chocolate in place of the bittersweet chocolate. Would I need to make other adjustments? Thank you. Sharon” — a cook, 5.0★