Active Time

　　40 min

　　Total Time

　　3 hr

　　Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.

　　

Ingredients

Makes 8 servings

　　1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped

　　Pastry dough

　　2 cups pecan halves (7 ounces), toasted and cooled

　　3 large eggs

　　1/3 cup packed light brown sugar

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon salt

　　3/4 cup dark corn syrup

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Preheat oven to 375°F with rack in middle.

　　

Step 2

Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.

　　

Step 3

Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.

　　

Step 4

Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.

　　

Step 5

Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.

　　

Step 6

Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

　　Cooks' note:

　　Pie can be baked 1 day ahead and chilled, uncovered, until cool, then covered. Reheat in a 350°F oven until warm, about 10 minutes.