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Dark Chocolate Pecan Pie


The Sunday Dinner Club: We here at The Sunday Paper believe in meaningful conversations around the table, and we want to encourage you to start your own Sunday Dinner Club. Invite friends and family members to your home, reach out virtually, and share meaningful conversations. Then report back to us and tell us about the experience.

The Ingredients of a Meaningful Dinner: 1) Set an intention. 2) Say Grace. 3) Serve healthy food. 4) Start talking. 5) Be open-minded and listen.

Conversation Starter: What are some “gifts of love” you can be sharing this holiday season?


Serves 12


1 pie crust (for double crust 9-inch pie) 
2 cups halved pecans
1 1/3 cup dark chocolate chips
3 eggs
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
3 tablespoons all-purpose flour

Preheat oven to 400 degrees F.

Roll out the bottom crust and arrange in a 9-inch pie pan. Layer pecans and chips in the crust-lined pan. In a large bowl, quickly hand-whisk the eggs together until just combined. Add in the brown sugar, corn syrup, and flour, and stir with a wooden spoon until thoroughly incorporated. Pour over chocolate mixture. Bake for 35 to 40 minutes or until crust is golden brown and filling is set in center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. Store in refrigerator.

This recipe was featured in the December 15th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.


Cat Cora is a professional chef best known for her featured role as an "Iron Chef" on the Food Network television show "Iron Chef America" and as co-host of "Around the World in 80 Plates" on Bravo.

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