Chocolate Pecan Pie With Chantilly Cream

This recipe for silky, crunchy chocolate pecan pie is the secret to appeasing each and every one of your potluck guests. Pastry chef Liana Sinclair of Supperland in Charlotte, North Carolina—one of our 10 Best New Restaurants of 2022—finds the traditional version of the Southern classic a tad sweet, so she keeps her rendition in check with the savory deep and bittersweet notes of chocolate in three ways. First, she adds Dutch cocoa powder to the flaky, buttery pie shell. Next, she tosses semisweet chocolate wafers into the unbaked pie crust before laying on the pecans and pouring the pie filling over the lot. Finally, Sinclair gilds her baked pie with a chantilly (a fancy word for whipped cream) that’s enriched with melted chocolate and a splash of bourbon. Feel free to swap out the spirit for hazelnut liqueur if you’re a Nutella lover or spiced rum when the holidays roll around—or, if you don’t keep alcohol around, swap it out for 2 tsp. vanilla extract. Classic pecan pie? You’ve got some competition.

Tip: Set your pie plate on a baking sheet to prevent any bubbling drips from finding their way to the bottom of your oven. Bonus: This makes moving the pie to and fro so much easier.

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