(Baked in a Tart Pan)
For people who find even my less sweet Pecan Pie too sweet, or who are hopeless chocolate lovers, this is the answer. Cocoa perfectly tempers the sweetness of the filling and adds a full chocolate flavor that goes so well with pecans. If correctly baked, the filling, when cut, is soft and slightly molten.
The surface of the pie is unusually appealing. Unlike the regular pecan pie where you can see clearly the shape of each nut, this filling cloaks the nuts with a dark milk-chocolaty glisten so you can just make out their shape.
