Semi-sweet chocolate chips enrich pecan pie filling! Chocolate pecan pie takes on the classic dish yet stands out on any dessert table.
INGREDIENTS
SERVINGS: 8 SLICES– 1 pie crust homemade or store-bought– 3 large eggs at room temperature– ½ cup light corn syrup– ½ cup packed light brown sugar (100 grams)– ½ cup granulated sugar (100 grams)– ¼ cup unsalted butter melted and slightly cooled (60 grams)– 1 ½ teaspoons pure vanilla extract– 1 ½ cups chopped pecans (175 grams)– 1 cup semisweet or dark chocolate chips (190 grams)
INSTRUCTIONS
Step 1
Set an oven rack in the lower third. Heat the oven to 400°F (204°C).
Step 2
Roll out the pie dough, place it in a 9-inch pie plate, carefully fit it, and trim the edges. Refrigerate the pie plate and dough for 15–20 minutes while the oven heats.
Step 3
Remove the pie plate from the fridge, adorn the borders, and line the bottom and sides with parchment paper or foil after preheating the oven. Fill with dried beans/rice or pie weights.
Step 4
Bake with pie weights in the lowest third of the oven for 15 minutes until the crust edges softly brown. Using a store-bought pie crust may save time.
Step 5
After baking, carefully remove the parchment paper and pie weights. Bake for 5–7 minutes more until the crust bottom is dry. Set aside after baking.
Step 6
Reduce oven temperature to 375°F (190°C). When the eggs are lightly beaten, add the light corn syrup, brown sugar, and granulated sugar and mix well.
Step 7
After mixing the melted butter and vanilla extract, add the chopped pecans and chocolate chips.
Step 8
Pour filling into warm, partially baked pie crust. Cover the pie edges with foil or a pie crust protector. I like to add mine now, but you can wait till the edges brown.
Step 9
Place the pie in the lowest third of the oven and bake for 40–45 minutes until the top is set. A foil tent can prevent the pie from browning too much before baking.
Step 10
After baking, let the pie rest on a wire rack at room temperature before slicing and serving.