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Chocolate Georgia Pecan Pie



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3 sticks plus 2 tbsp. unsalted butter
1/3 cup plus 1 tbsp. milk, room temperature
1 egg yolk, room temperature
1 tsp. sugar
1 tsp. salt
3 1/2 cups all purpose flour
10 oz. Georgia pecans, divided
2 cups brown sugar
1/2 cup butter
1/2 cup ganache
8 eggs
1 3/4 bottles (1 lb. bottles) dark corn syrup
1 tbsp. vanilla
1 tbsp. rum
3 oz. chocolate chips


  1. 1
    To make tart dough, place the butter in the bowl of a mixer, using the paddle attachment on low speed until creamy.
  2. 2
    Add the milk, egg yolk, 1 tsp. sugar and salt and beat until mixture is roughly blended. The mixture will look curdled, this is normal.
  3. 3
    With the mixer on low, add the flour in 3 stages. Do no wait for the flour to be completely incorporated. Mix only until the ingredients come together to form a soft moist dough that doesn’t stick to the side of the bowl, but holds together. Don’t over mix.
  4. 4
    Refrigerate at least 4 hours before using.
  5. 5
    To make filling, combine brown sugar, butter and ganache. Add eggs one at a time, then scrape down bowl. Add syrup, vanilla and rum and refrigerate.
  6. 6
    To assemble, line pie pan with tart dough. Line bottom of pan with chocolate chips pecans. Pour filling on top. Bake 325°F for an hour and 15 minutes.


Timothy Magee

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cuisines North & South American, Southern & Soul Food
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