Chocolate Pecan Pie
Ingredients
The pie crust
-
1
9-inch
deep-dish pie crust (unbaked or frozen)
The filling
-
4
ounces
unsalted butter, melted
-
¾
cup
dark brown sugar, firmly packed
-
1
cup
light corn syrup
-
½
teaspoon
salt
-
4
large
eggs
-
1
cup
chocolate chips (semi or dark)
-
1½
cups
pecans, plus more for topping
-
1
teaspoon
vanilla extract
-
to taste
homemade whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- Unroll the pie crust and cover the bottom of a 9-inch pie plate, trimming the edge and crimping decoratively.
- Prick the bottom of the crust with a fork and chill for at least 30 minutes.
- In a skillet over medium heat, combine melted butter and brown sugar, stirring quickly.
- Whisk in corn syrup and salt, then add lightly beaten eggs and vanilla extract, mixing well.
- Place pecans at the bottom of the pie pan and pour the corn syrup mixture over them. Add chocolate chips.
- Bake on a baking sheet for about 50 minutes to 1 hour, covering the crust with foil if it browns too quickly.
- Cool completely before serving, about 3-4 hours.
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
Nutrition Facts (estimated)
Servings
10
Calories
680
Total fat
40g
Total carbohydrates
79g
Total protein
8g
Sodium
321mg
Cholesterol
113mg
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