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Chocolate Pecan Pie

By Alice Medrich

4.0

(7)

Chocolate pecan pie being served on a table.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

A little yogurt makes a flaky pie crust extra tender and the butter taste extra good! Bleached all-purpose flour is not as tasty as unbleached, but it results in a more tender crust. If using unbleached flour, add the extra tablespoon of butter for tenderness.

Chocolate notes: To use a higher-percentage chocolate, adjust the recipe as follows. To use 66% to 72% chocolate, use 1½ oz. (45 grams) chocolate. To use unsweetened (or 99%) chocolate: Use 1 oz. (30 grams) chocolate.

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