My Chocolate Season 2024: Dark Chocolate Pecan Pie

People often ask me how I find recipes to showcase on this blog. My most consistent source is the Internet. I receive a daily chocolate focused 'roundup' from Google. I subscribe to several other food related newsletters, too. In some years I also scour my cookbooks and recipe file for goodies. Finally, as each New Year begins I start a computer Document file titled Chocolate Blog YEAR, where I list links and other sources for terrific-sounding recipes that I will make during My Chocolate Season.

By now I've forgotten how I initially came upon the recipe for Dark Chocolate Pecan Pie. But I fell in love from the first slice. I used Sally's recipe, with a few small tweaks that reflect personal taste and ingredients in my kitchen.

​A note about the pecans. When I visited the bulk bins at my natural foods store I found both pecan halves and pecan pieces. The halves cost several dollars more per pound so I opted for pieces.

Equipment

9-inch pie pan
(V.O.E. - When it comes to making pie crust I'm pretty lazy, so I typically buy a premade crust. But Sally provides thorough instructions for making your own)
Microwave safe bowl to melt butter
Measuring cup 
Measuring spoons
Large whisk

Above: V.O.E. - Although I simply poured the pecan pieces into the crust and flattened them out a little, I more carefully placed the Ghirardelli chocolate chips to make sure they were spread evenly across the nuts. 

Above: V.O.E. - Sally's original recipe features corn syrup, which I never have on hand. So I did a little research on possible substitutes which turned out to be honey or maple syrup-both of which occupy space in my cupboards. I chose maple syrup and then doubled the amount of cinnamon to make sure its flavor didn't get 'lost' against the maple flavor. I also suggest whisking the eggs separately before adding them to other ingredients. They seem to incorporate better this way. 

Ready for the oven (above). V.O.E. - I baked my pie just under 45 minutes which resulted in a gorgeously browned crust, though your oven may vary. After it initially cooled on a rack, I wish I had put the pie in the refrigerator for awhile before cutting the first slice. Thought I'm not certain​ this would have better solidified the filling, I suspect it. I whipped some fresh cream but, instead of chocolate shavings, I opted for leftover chocolate 'gratings' from last week's recipe!

But OMG, it couldn't have been more delicious!