Chocolate Pecan Pie

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I made this recipe for my family Christmas day. First, what others have said about the increased time is correct. At least an additional 30 minutes is needed to bake this pie. It has too many nuts. I would recommend 1 to 1 1/2 cups. The chocolate definitely needs to be put through a food processor or shaved as recommended. With these adjustments, I am counting on it being an excellent pie. I will try again later this week.

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Paula, darlin, I love you dearly. I so wish I could just spend a day with you in the kitchen. I tried this pie for Thanksgiving, and it came out not so great. There is no way in high heavens you can only bake the pie 25 mins longer. More like 40 at least. I'd never baked a pecan pie before, so of course I wasn't aware it wasn't supposed to still be runny. Thinking back.. I'm smacking my forehead here *laughs*, but I was thinking it would set up. Wrong! Might need to adjust the rest of the baking time to at least 35 minutes or more. I love you, and wish you were my grandma!!

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I've made this pie several times now and it always turns out perfectly! I do reduce the quantity of chocolate because my DH and I both prefer a hint of chocolate instead of it taking over the flavor. HIGHLY RECOMMEND this recipe!!

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This pie is delicious! After reading the reviews, I decided to bake it for 15 minutes longer than the recipe says and it turned out perfectly! I used a pyrex pie dish. I also covered the edges of the pie crust with foil before the last 15 minutes so that it would not get too brown. Next time I may chop up the chocolate a little bit smaller so that it mixes better with the pecans-- I also chopped the pecans instead of using halves.

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this was a HUGE hit at Thanksgiving- like a big chocolate chip cookie with pecans. Bourbon was just enough to give it a great taste. I used chocolate chips as I forgot to buy chocolate - worked out perfectly (and I also had to use regular corn syrup as forgot that too. My father has already asked me to make this at Christmas - going to make 2 this time! Definitely recommend - and I wouldn't change a thing!

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I made this for Thanksgiving and while I did extend the baking time to 45 minutes before the pie was set, it came out perfectly! I also made another version of it substituting white chocolate chips for the semi-sweet, hazelnuts for the pecans, and hazelnut liqueur for the bourbon. This one was even better!

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way too sweet, cooking time about 10 minutes further than the recipe says. I would maybe try this again with a lot less sugar and pre melt the chocolate. Mine separated and there was a layer of sugar and syrup in the bottom and the chocolate did not melt through the pie. I used a pyrex pie plate so maybe a foil pie plate would have been better.

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This pie was great. Used Alton Brown's pie crust recipe for this. Also pre-melted the chocolate as I wanted to make sure it was evenly through the filling. Baked this using my convection toaster oven. Took just 2 minutes longer than the recipe called for and turned out perfect. I also used a pyrex pie plate. Only thing was that I didn't really pick up on the bourbon in the finished pie, but sure was good sampling while I mixed the filling!! Thanks Paula!

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Second or third year making this one. I love, love, love it.

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This was my first ever attempt and pecan pie. Oh my goodness!! This recipe is so easy and so tasty...I will be adding this to my holiday baking, for sure!!