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Dessert

Emeril's Chocolate Pecan Pie

A chocolate pecan pie with a baked crust, chocolate filling, and a chocolate glaze.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Emeril's Chocolate Pecan Pie

Oven400°F, then 350°F
Time10 minutes, then 25 additional minutes

Ingredients

Directions

Prepare the filling

  1. Preheat oven to 400 degrees.

  2. Melt chocolate chips. Remove from heat.

  3. In large bowl combine melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans.

  4. Pour into cooled pie crust.

Bake and cool

  1. Bake 10 minutes.

  2. Reduce the oven temperature to 350 degrees. Bake for an additional 25 minutes.

  3. Remove from oven.

  4. Cool.

Make the glaze and finish

  1. Place 1/2 of the chopped chocolate in a small bowl.

  2. Place the remaining chocolate and oil in double boiler (or small metal bowl set over a pot of simmering water). Cook the chocolate, whisking until melted.

  3. Pour over the chocolate in the small bowl, whisking to melt.

  4. Pour over warm pie, spreading to the edges to coat the top. Refrigerate at least 2 hours.

Nutrition, whole recipe (rough)

835Calories
21 gProtein
57 gFat
64 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pecans1 oz (28g / ~19 halves)196
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Pie Crustnot in our table0
Syrupnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Vanilla + pecanstop 8% of all pairs
    Smell alikemoderate
    Cooked together1,691 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the filling and set into a firm, sliceable custard as they bake.
Corn syrup
Adds sweetness and a smooth, glossy texture to the filling.
Milk chocolate chips
Provide the chocolate flavor and body in the filling.
Pecans
Add crunchy texture and a toasted, nutty flavor.
Bittersweet chocolate
Gives the glaze a deeper chocolate flavor and a smooth, glossy finish.

The step that matters

Bake in two temperatures. Starting hot and then reducing the heat helps the eggs set into a custard without overbaking or curdling, keeping the filling smooth and sliceable.

Swap the pecans

How well each one fits the dish's main ingredients (milk, chocolate, corn, syrup, sugar, egg, vanilla):

  1. Almondfits better
  2. Chestnutfits better
  3. Hazelnutfits about as well
  4. Pecansthe original

Fit is the average pairing score against milk, chocolate, corn, syrup, sugar, egg, vanilla. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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