Double Chocolate Pecan Pie Tart (No Corn Syrup)

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!

double chocolate pecan pie tart via forkknifeswoon.com

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.

double chocolate pecan pie tart via forkknifeswoon.com double chocolate pecan pie tart via forkknifeswoon.comBut, 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.

double chocolate pecan pie tart via forkknifeswoon.com

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.

double chocolate pecan pie tart via forkknifeswoon.com double chocolate pecan pie tart via forkknifeswoon.com

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.

double chocolate pecan pie tart via forkknifeswoon.com

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…

Happy baking!!

double chocolate pecan pie tart via forkknifeswoon.com

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double chocolate pecan pie tart via forkknifeswoon.com

Double Chocolate Pecan Pie Tart

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 30
  • Cook Time: 25
  • Total Time: 55 minutes
  • Yield: One 9-inch tart 1x
  • Category: Baking, Dessert
  • Method: Baking
  • Cuisine: american

Description

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!


Scale

Ingredients

for the chocolate tart crust:
20 chocolate sandwich cookies (such as OREO)¹
4 Tbsp unsalted butter, melted

for the chocolate pecan filling:
4 Tbsp unsalted butter
4 oz bittersweet chocolate,² chopped
1/4 cup pure maple syrup
2 large eggs, room-temperature
3/8 cup (packed) light brown sugar
11/2 tsp pure vanilla extract
1/8 tsp kosher salt
11/2 cups pecan halves and pieces³


Instructions

Preheat the oven to 350 degrees. Place a 9-inch tart pan with a removable bottom on a rimmed baking sheet. Set aside.

Make the chocolate crust: In a food processor, pulse together the chocolate sandwich cookies until you have a coarse crumb. Drizzle in the melted butter and pulse until combined and you have a sandy crumb.

Spoon the crumbs into the tart pan and use your fingers to gently press the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.

Bake for 8 minutes, until the crust is just beginning to set. Remove from the oven and set aside while you prepare the filling. The tart shell does not need to cool completely.

Prepare the chocolate pecan filling:

Using either the microwave at 50% bowl or a double boiler, melt the butter and chocolate together in a large bowl, stirring often, until smooth and creamy. Set aside.

In a large mixing bowl, whisk together the maple syrup, eggs, brown sugar, vanilla, and salt until combined. Slowly pour the melted chocolate into the custard mixture while whisking quickly to fully combine. Pour into the tart crust. Top with the pecans in an even layer.

Bake for 18-22 minutes until the edges are set and the center is still slightly jiggly. The filling may gently puff up, but will settle down as it cools. Remove from the oven and let cool completely on a wire baking rack, 2-3 hours. Serve with a dusting of confectioners sugar or a dollop of fresh whipped cream. Enjoy!!


Notes

¹ Be sure to include the filling as well!
² I like to use a 70% cocoa chocolate bar for this tart but go with your favorite!
³ Whole pecan halves look prettier, but the tart tastes better with smaller pecan pieces (and is easier to slice). I compromise by using equal parts of each.

Keywords: pecan pie tart, chocolate pecan pie, chocolate tart, pecan tart, nut pie, no corn syrup, maple syrup, toasted pecans, holiday dessert, oreo crust, chocolate cookie

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7 Comments

  1. 9.26.20
    C Acosta said:

    Do you use the Oreo filling as well as the cookie?

    • 9.27.20
      Laura said:

      Hi, C! Yep, the whole cookie. Enjoy!

  2. 11.17.19
    Vanessa said:

    I made your tart for a dinner party last night and my guests loved it! Great idea with the Oreos!

  3. 12.26.18
    Abby Williams said:

    Hey Laura!
    Your recipes are just sweet a you are dear! I made them tonight following your recipe and my husband and children just loved them! Just keep going with your lovely blog!

  4. 11.19.18
    Lorraine said:

    I just came across your blog. Wow! Great photography and luscious desserts. Oreos and pecans are among my favorite foods. I can’t wait to try them together!

  5. 11.19.18

    Such a gorgeous tart, I love the chocolate cookie crust paired with the pecans!

Hi! I'm Laura, the food-obsessed cook, writer and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

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