Ingredients
Scale
- 1 pre-made 9-inch pie crust (or homemade if preferred)
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chips
For the Garnish (Optional):
- Whipped cream
- Extra pecans or chocolate shavings
Instructions
- Prepare the Crust: First, preheat your oven to 350°F (175°C). While the oven is heating up, roll out your pie crust and fit it neatly into a 9-inch pie dish. If you’re using a pre-made crust, just unroll it and press it gently into place. Trim off any excess dough and flute the edges for a polished look. Once that’s done, set the crust aside while you work on the filling.
- Make the Filling: In a large mixing bowl, combine 1 cup of light corn syrup, 1/2 cup of granulated sugar, and 1/2 cup of packed brown sugar. Add in the melted butter, three large eggs, and 1 teaspoon of vanilla extract, then whisk everything together until smooth and combined. Don’t forget to add 1/4 teaspoon of salt to bring out the flavors!
- Add the Pecans and Chocolate: Once your filling is smooth and creamy, it’s time to stir in the pecans and chocolate. Gently fold in 1 1/2 cups of pecan halves and 1 cup of semi-sweet chocolate chips, ensuring they are fully coated in the rich, gooey filling mixture. This step is key to achieving the perfect balance of flavors.
- Assemble the Pie: Now that your filling is ready, carefully pour it into the prepared pie crust. Spread the filling out evenly, ensuring the pecans and chocolate are well-distributed throughout the pie. At this point, you’re already halfway to a delicious dessert!
- Bake: Place the pie on a baking sheet to catch any potential drips (we don’t want to clean up a mess, do we?). Bake the pie in your preheated oven for 50-55 minutes. Keep an eye on it—your pie is ready when the filling is set, but the center still jiggles slightly when you tap the pie. If the crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
- Cool and Serve: Once baked, allow your pie to cool completely before slicing into it. The filling needs to set, and trust us, the wait will be worth it! You can serve the pie as is, or add a dollop of whipped cream and a sprinkle of extra pecans or chocolate shavings for that extra touch of elegance.
Notes
- Crust Options: If you prefer a homemade crust, it’s easy to make! Use a combination of flour, butter, and cold water to create a flaky base. Or, for an added layer of flavor, try a graham cracker crust for a twist.
- Pecan Placement: To make your pie look as stunning as it tastes, consider arranging some of the pecan halves in a decorative pattern on top before baking.
- Storage: Leftover pie? No problem! Cover it tightly and store it in the fridge for up to 3-4 days. This pie is perfect for making ahead of time for special events.
- Make it Nut-Free: If you’re allergic to nuts or don’t have pecans on hand, you can substitute them with walnuts or hazelnuts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: 8 servings
- Method: 8 servings
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 450kcal
- Sugar: 39g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg