Pecans and indulgent semi-sweet chocolate morsels come together in the ultimate pie that graces my table everything Thanksgiving.
Chocolate Pecan Pie
Pecans and indulgent semi-sweet chocolate morsels come together in the ultimate pie that graces my table everything Thanksgiving.
Servings 0
Ingredients
- 1 9- inch pie dough
- 1 cup light corn syrup
- 1/2 stick of butter, melted
- 2 tsps vanilla extract
- 3 eggs, beaten, plus 1 more for the egg wash
- 3/4 cup brown sugar
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup pecan halves
Instructions
- Preheat oven to 425 degrees F.
- Roll out pie dough onto a 9-inch pie dish. Prick the bottom of the pie dough with the tines of a fork. Decorate the edges of the pie as you’d like.
- Line the pie dough with aluminum foil and add rice, dried beans, or pie weights to stay in place.
- Blind bake the pie crust for about 15 minutes. Remove the foil and pie weights, and bake for approximately 5 more minutes.
- Remove the pie crust from the oven and cool. Turn the oven down to 350 degrees F.
- In a large mixing bowl, combine corn syrup, melted butter, vanilla extract, 3 beaten eggs, brown sugar, salt, and chocolate chips into a mixing bowl. Stir to fully combine.
- Beat the last egg with a splash of water to create an egg wash. Brush a thin layer over the pie crust.
- Pour the corn syrup mixture into the pie crust.
- Arrange the pecan halves in a decorative pattern on top of the corn syrup mixture.
- Bake the pie for about 50 – 60 minutes, or until the internal temperature reaches 200 degrees F. If the edges of the pie start to get too brown, carefully cover them with aluminum foil to prevent burning.
- Remove pie from the oven and cool before serving.
