• Preparation Time 45 minutes
  • Baking Time 85 minutes
  • Makes 10 to 12 servings
  • Freezing Not Recommended

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Ingredients

  • Chocolate Pastry
  • 1 cup butter, cold
  • 1 1/3 cups Robin Hood® Original All Purpose Flour
  • 1/3 cup Robin Hood Best For Cake & Pastry Flour
  • 2/3 cup cocoa powder
  • 3/4 cup icing sugar
  • 1/4 tsp salt
  • 1/4 cup water
  • Filling
  • 4 eggs
  • 1/2 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 2/3 cup corn syrup
  • 2/3 cup whipping cream
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 1/4 cup butter, melted
  • 1 1/2 cups pecan halves
  • Topping
  • 1/2 cup whipping cream
  • 4 oz chopped semi-sweet chocolate
  • 1 tbsp corn syrup

Serving Size: 10 to 12 servings

Directions

Serving Size: 10 to 12 servings

  • Preheat the oven to 375°F (190°C).
  • Chocolate Pastry: Combine the butter, flours, cocoa, icing sugar and salt in food processor until crumbly and beginning to clump together. Add the water and combine until the mixture holds together. Press into a 10” x 1 ¼ “ (25 cm x 3 cm) flan pan with removable bottom. Chill for 30 minutes. Line pastry with foil and pie weights or beans.
  • Bake in preheated oven for 15 minutes until firm. Remove the foil and continue baking for 10 minutes. Cool completely before filling.
  • Filling: Reduce the oven temperature to 350°F (180°C). Mix the eggs, sugars, salt and syrup in large mixing bowl until combined but not frothy. Stir in remaining filling ingredients and pour into prepared crust.
  • Bake for 50 to 60 minutes until filling is set. Cool completely.
  • Topping: Cook the cream over medium heat in medium saucepan until bubbly. Remove from heat, stir in the chocolate and let rest for 10 minutes. Add the corn syrup and stir until smooth, and allow to cool. Mixture will be slightly thickened.
  • Assembly: Dot the topping over the cooled pie and swirl decoratively. Serve at room temperature or slightly cooled.

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