CHOCOLATE PECAN PIE

  • PREP TIME: 10 minutes
  • COOK TIME: 1 hour
  • YIELDS: 10 servings

Ingredients

  • 1 cup packed light brown sugar
  • 1 cup maple syrup
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter, cut into 8 pieces
  • ½ teaspoon salt
  • 6 egg yolks, lightly beaten
  • ¾ cup semi-sweet chocolate chips
  • 1 ¼ cup whole pecan halves, toasted
  • 1 – 9 inch unbaked pie shell, chilled in a pie plate for 20 minutes

Long ago, before corn syrup was around, pecan pie was sweetened with cane syrup, sorghum, or maple syrup. I used maple syrup and brown sugar in this recipe and added a little chocolate too!

Instructions

FIRST Preheat oven to 450°F. In a medium saucepan, heat sugar, syrup, and cream over medium heat. Stir until sugar has dissolved, about 3 minutes. Remove saucepan from burner and let cool slightly, about 5 minutes. Whisk in butter and salt until melted. Slowly whisk in egg yolks until well incorporated.

NEXT Spread chocolate chips evenly into bottom of pie shell and layer pecan halves on top. Pour filling over pecans until about ½” from top of shell. You will have some filling leftover.

LAST Place pie on a baking sheet and place in the oven. Immediately reduce oven temperature to 325°F. Bake for 45-55 minutes, until set and pie jiggles slightly when gently shaken. Let pie cool for one hour on baking rack. Chill for 2 hours. Serve at room temperature with vanilla ice cream.