Wowzers this was just lovely, congratulations to Gourmet magazine again for a truly delicious dessert this thanksgiving!
I decided to submit it for cooksister's naughty 'waiter there's something in my...' as a topless tart: http://www.cooksister.com/2007/11/waiter-theres-s.html
I'm not a great connoisseur of pecan pie, but I gather its often cloyingly sweet and over the top. I'm an enormous pecan fan, and pastry is always a winner done well. This was just wonderful, as advertised, the chocolate contrasted nicely with the sweetness and the nuts mmmmm.
My changes to the recipe were that I used jamie olivers perfect sweet pastry recipe, and I dont even know what dark corn syrup is, so I put maple syrup in instead which worked wonderfully. The crust was overdone, and I think I would probably cook for slightly less time in the future, I'd say keep an eye on it after 35 mins.
1 (3 1/2- to 4-ounces) fine-quality 60%- to 70%-cacao bittersweet chocolate bar, finely chopped (I used trader joes belgian bittersweet chocolate)
Pastry tart shell
2 cups pecan halves and pieces (7 ounces), toasted and cooled
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup maple syrup
Preheat oven to 375°F with rack in middle.
Break up the chocolate into a bowl and heat in the microwave in 30s intervals at most until melted. Spread over bottom of crust
Whisk together the eggs, sugar, vanilla, salt and maple syrup. Stir in pecans and pour over the chocolate into the crust.
Bake for 50-60 mins, check after 30 mins and place foil over the pie if it is browning too quickly.
If baking ahead, reheat in a 350f oven for 10 minutes
Serve with lightly whipped cream.