A truly indulgent double chocolate pecan pie tart, with an Oreo cookie crust and a gooey, fudgy, brownie-like chocolate filling topped with toasted pecans (made without corn syrup!), this chocolate-y twist on classic pecan pie is destined to become a holiday favorite!
This is probably not the best lead in to a pecan pie tart, but seeing as we’re all friends here, I’m going to be honest with you: I’m actually not a huge fan of classic pecan pie.
Pecan pie purists may disagree, but the corn syrupy filling that so often separates into a goopy, saccharine stripe beneath the otherwise innocent pecans in many traditional versions ruins the whole thing for me.
It’s one of the few desserts that’s just too sweet, even for my sugar-loving tastebuds.
But, I adore pecans, and wanted to revamp a classic pecan pie for the holiday season. This chocolate pecan pie tart borrows the best parts of pecan pie, specifically, those namesake pecans, which sit gloriously in a toasty, generous layer above a fudgy maple chocolate filling. It’s a dessert that’s as equally indulgent as the original, but a whole lot more complex.
And, it does it all with less sugar and zero corn syrup.
Of course, I added chocolate. Dark chocolate, also not surprising, the natural bitterness tempering what can be cloyingly sweet. We’re not staying too far away from sugar though, with caramel notes from brown sugar, and pure maple syrup, which I use in place of corn syrup, a mellow, earthy complement to the cocoa and pecans.
I originally baked this pecan pie tart as an actual pie, with a classic all-butter pie crust, and it was… good. But it became decidedly great – and possibly my favorite pie of the season so far – when paired with a chocolate cookie crust.
Simply pressing the delectable Oreo crumbs into a tart pan is not only a lot easier (and cuts the prep time down significantly), but because the collective ingredients are so rich, the tart benefits from a thinner profile.
As a result, the filling cooks faster, more evenly, and eliminates the separation you tend to find with chocolate pecan pies, where as the pie bakes, the chocolate floats to the top above an overly sweet, syrupy bottom layer.
Nope, this is all chocolate, all the way through, save for the craggly top, dotted with pecan halves that become wonderfully toasted and fragrant in the oven.
It’s a happy marriage between pecan pie and a really chewy, fudgy brownie, and I can’t get enough.
My one complaint – and this is true of most nut desserts – is that it can be challenging to cut perfect slices, as the nuts tend to shimmy around the knife. You can remedy this a bit by using smaller pecan pieces rather than halves, and slicing with a really sharp knife.
Or, by closing your eyes when you bite into possibly wonky-shaped slivers of gooey, fudgy, delectable, chocolate pecan bliss…