Chocolate Pecan Pie
This Chocolate Pecan Pie tastes like the cross between the most delicious brownie and pecan pie. It will be your new favorite holiday tradition.
Servings: 8 slices
Ingredients
- 1 pie crust recipe (see my post for the best, most flakey pie crust)
- 6 tablespoons unsalted butter
- 3/4 cup light brown sugar packed
- 1/2 cup semi sweet chocolate chips
- 3/4 cup corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs beaten
- 2 cups pecan halves
Instructions
- Preheat the oven to 375.
- Roll out your pie crust and line your 9 inch deep pie pan with it. Line the pie crust with a double layer of aluminum foil, making sure to wrap the foil around the edges of the pie crust. Fill it with pie weights or coins. (If you use coins, make sure to take care when removing them as they will be hot.) Bake for 25 minutes.
- When the pie crust is done pre baking, remove it from the oven and lower the tempreature to 320. Remove the aluminum foil and pie weights.
- While your pie crust is baking, melt the butter in a large sauce pan over low heat. Once melted, whisk in the brown sugar, stirring until fully combined. The mixture will be a little chunky. Melt in the chocolate chips.
- Remove from heat and whisk in the corn syrup, vanilla extract, and salt. Then stir in the eggs. Finally stir in the pecans. Pour the mixture into the hot pie crust.
- Bake for 50 minutes to an hour. The pie should be puffed up in the middle, and when you gently push on it it should spring back. Remove from the oven and alllow the pie to cool for 1 hour on the counter. Cover loosely with foil and store in the refridgerator for 3 additional hours before serving. Please note that while this pie tastes best at room temperature, it should only be kept at room temperature for 2 hours.