Description
A rich and indulgent pie combining chocolate and toasted pecans in a buttery crust, perfect for holiday gatherings.
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups toasted pecans
Instructions
- Preheat oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- Spread the pecans on a baking sheet and toast for 8-10 minutes, then let cool.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
- In a mixing bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until light and cohesive.
- Allow the melted chocolate to cool slightly, then fold it into the egg mixture.
- Brush the pie crust with beaten egg white, then pour in half of the toasted pecans.
- Pour the chocolate filling over the pecans, and top with the remaining pecans.
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Let the pie cool completely before slicing.
Notes
For best results, monitor your baking times as ovens may vary. Serve warm or at room temperature, and consider pairing with whipped cream or ice cream.
