Tipsy Chocolate Pecan Tart

Tipsy Chocolate Pecan Tart Recipe

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Janice (Jan) Barlow


When you get a call that someone is "stopping" by and need a fast, easy recipe that looks like it took you days to make, this is it! I put it in a tart pan as it gives it a nice presentation too. And it's not sweet like regular pecan pie (nor as "jelly") and that's why this is my husbands favorite dessert!


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Since I use a tart pan, you can cut the slices thin and get at least 12 servings.
10 Min
55 Min


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  • 1
    pie crust, unbaked
  • 1 c
    semi sweet chocolate chips or chunks
  • 1 1/2 c
  • 3
    large eggs
  • 1 c
  • 1 c
    light corn syrup
  • 1 tsp
    vanilla extract
  • pinch
  • 2 Tbsp

How to Make Tipsy Chocolate Pecan Tart


  1. Preheat oven to 425 degrees. Put pie crust into pie pan or tart (I prefer the tart pan-nicer presentation) and crimp edges. Sprinkle chocolate onto crust and sprinkle pecans on top of choolate
  2. Whisk together eggs, sugar, corn syrup, vanilla, salt and whiskey and pour over nuts. Place this pie onto a rimmed cookie sheet before putting it in oven-it tends to "overflow" and is very hard to clean the oven after! Bake 20 minutes at 425 degrees, then reduce oven to 350 degrees and bake until pie is set but slightly "wobbly" in center, about 35 minutes more
  3. Let cool completely on wire rack

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About Tipsy Chocolate Pecan Tart

Course/Dish: Pies, Chocolate
Main Ingredient: Nuts
Regional Style: Southern
Other Tag: Quick & Easy

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