Bittersweet Chocolate Pecan Pie with Dark Corn Syrup

This chocolate pecan pie takes the classic Southern dessert in a more sophisticated direction with unsweetened chocolate and dark corn syrup.

Unsweetened chocolate delivers pure cocoa intensity without extra sweetness, while dark corn syrup adds deep molasses notes that balance the richness.

The filling melts butter and chocolate together in the microwave, then mixes with eggs, sugar, and pecans for a simple one-bowl preparation.

Bake until the edges set but the center still has a slight wobble. As it cools, the filling transforms into that signature gooey-yet-sliceable texture.

Pro Tips

• Use quality unsweetened chocolate for the best bittersweet flavor
• Don’t overbake or the filling will be dry instead of gooey
• Cool completely before slicing for cleanest cuts
• Serve with unsweetened whipped cream to balance the richness
• Store covered at room temperature for up to 3 days