Chocolate-Pecan Chess Pie

I made this pie for Thanksgiving, pulling the recipe from the magazine without the benefit of these reviews at first. I too agree with CaMtnGirl's comment that the topping was disappointing in that it looked like you poured brown sugar and pecans over the top and it didn't melt.  I ended up cooking it about 10-15 minutes more, and the brown sugar still didn't melt. After pulling it out of the oven, it dawned on me, wait this is like candied pecans and this could be a good thing.  A GOOD THING IT WAS!  Turned out to be the BEST PIE with a brownie-like texture and everyone wants this pie again next year.  We served it with some whipped cream with pure maple syrup added.  (1 c. heavy cream whipped with a splash of pure maple syrup).  The perfect combination.

I then decided to see if there were any comments on-line for this pie since it was from 2011 and found them. Decided to make another pie adding the 2 Tbs. of light corn syrup for the topping (instead of the called for 1 Tbs.)  While that fixed the problem of the brown sugar not melting, I only cooked the topping for the 10 min.

It made the filling like an uncooked brownie and I am now going to put it back in the oven after the next day to see if I can get the filing to cook more.  Not sure that will fix things.

Bottom line:  cook the filling for 50 minutes, use 2 Tbs. of either light corn syrup or honey for the topping and cook for 15 minutes.  You will end up with the perfect brownie-like chocolate pecan pie.  Ummm-mmm.

And if you want add the whipped cream.  Died and gone to heaven!!! 

This pie is perfect. I took the suggestion of the other reviewer to use honey instead of corn syrup and it was great. This one is a keeper, especially since it's so easy to make.

This came out great! I used honey instead of corn syrup, and doubled the amount to 2 Tbsp. I made sure to get the brown sugar good and "wet" with the honey when mixing the nut mixture. It set up fabulously in the baking process that way. Enjoy!

The topping part of this recipe needs some serious tweaking. I made this for a Thanksgiving Party and will not be taking it with me. It looks awful...like I poured brown sugar and nuts over the top without cooking it. I think I'll stick with my tried and true pie recipes (pretty much anything out of the Fannie Farmer Baking Book).

This is an outstanding recipe. Rich and chocolatey, and you definitely don't need a big piece. If you eat it with ice cream on top (decadence, I know), it tastes just like a hot fudge sundae. It's what I bring to all occasions now.

Way too rich for my tasting; however, the Thanksgiving guests LOVED it!!

Remember that country song "Heaven's Just a Sin Away"? That's what this pie made me think of. So rich, so wonderful, so sinful! And easy to make. This will be my signature pie to make for many family gatherings to come! By the way, I didn't change a thing.

This pie is delicious!!!!

Making this pie for ThanksGiving hope its a hit.

This pie is out of this world. Tasted it at a work function and everyone was raving about it. Cann't wait to make it myself.