Can’t go wrong with a classic
Today we share with you a decadent version of grandmother’s classic pecan pie recipe.
You’ll need 1 cup of dark chocolate chips. If you can’t get your hands on dark chocolate chips, semi-sweet chips work just as well. Or chop up a couple dark chocolate bars and use those instead… umhm.
Sprinkle the chips on top of the pecans, then cover with the liquid filling.
Topping your homemade pecan pie with fresh whipped cream and chocolate shavings, is optional… But not really.
Store bought Pie Crust
2 and 1/2 cups (250g) shelled pecans
1 cup (180g) dark chocolate chips*
3 large eggs, at room temperature
1 cup (240ml) dark corn syrup*
1/2 cup (100g) dark brown sugar (or light brown)
1/4 cup (60g) unsalted butter, melted and slightly cooled
1 and 1/2 teaspoons pure vanilla extract
1/2 teaspoon sea salt 1/2 teaspoon ground cinnamon sea salt for topping
ground cinnamon and sea salt
Spread pecans evenly inside pie crust and sprinkle the chocolate chips evenly on top. Set aside.
Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans and chocolate chips.
Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly.
Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will set as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream and chocolate shavings, if desired.
*Instead of dark chocolate chips, you can use semi-sweet chocolate chips. Or 6 ounces of chopped semi-sweet, dark, or bittersweet chocolate.
*You can use light corn syrup instead.
We recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.