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Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
everyone loved it
GWENDOLYN | November 27, 2013
i tried this recipe as a thanksgiving dessert. MY FAMILY LOVED IT. I added bourbon to the mixture so it was both chocolaty and bourbon. I recommend it but only a small slice, it's rich!
diana | December 17, 2013
I love it
Fredia | November 10, 2013
I agree with previous post recipe is not complete. I tried to make this last year, 11/15 and when I poured pecan filling over chocolate it moved. I think you have to put crushed pecans over chocolate and then pour pecan filling over that or else have the chocolate set somehow.
R Rizzonelli | November 01, 2016
Jay Morton | November 17, 2014
Recipe not complete. Do you mix pecans with ingredients that is poured over chocolate or arrange pecans on top?
Risë | December 17, 2015