Chocolate Pecan Pie
Active Time: 25 minutes | Total Time: 1 hour 45 minutes (plus cooling time) | Serves 8
- 1 Flaky Pie Crust Recipe
- 3 large eggs
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 cup light corn syrup
- ¼ cup unsalted butter, melted
- 2 tablespoons bourbon or dark rum
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 cups pecan halves
- ¾ cup semisweet chocolate chips
- Sweetened whipped cream, for serving (optional)
Prepare the piecrust. Refrigerate until ready to use.
Heat the oven (with the oven rack in the middle) to 350°F.
In a large bowl, whisk together the eggs. Add the brown sugar and granulated sugar and whisk until dissolved. Whisk in the corn syrup, melted butter, bourbon, vanilla, and salt. Fold in the pecans.
Pour the chocolate chips into the piecrust and spread into an even layer. Pour the filling into the prepared piecrust and spread the pecans out evenly.
Place the pie on a rimmed sheet pan. Bake until the filling is puffed and set in the middle (it will crack a little around the edges), 55 to 65 minutes. Let the pie cool completely on wire cooling rack.
Serve at room temperature with sweetened whipped cream, if you like.
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