3/4cupchocolate chips(white, semi-sweet, dark, or milk all work)
3/4 cuppacked brown sugar
3/4cuplight corn syrup
2tablespoonsunsalted butter, melted
Preheat oven to 400 degrees F. Carefully roll out your pie dough.
Gently press the dough into a 9" regular sized pie plate.
Sprinkle the chocolate chips evenly on the dough.
Sprinkle the chopped pecans on top of the chocolate, spreading them out into an even layer.
In a medium mixing bowl, whisk together the brown sugar, flour, eggs, corn syrup, melted butter, and vanilla. Mix until thoroughly combined and smooth.
Slowly pour the mixture over the pecans, making sure everything gets coated.
Bake for about 35-40 minutes, depending on your oven. (It's a high heat, so you'll want to check after 15 minutes and if the crust is browning too quickly, use a crust protector. If the pecans are browning too much toward the end, you can tent the entire pie during the last 5 minutes.)
Cool completely before slicing and serving.
Pecan pie is done at the first signs of solidity in the center of the pie and no longer jiggly (center should not shake and a knife inserted in the center will come out clean). A cooking thermometer should register an internal temperature of 200 degrees F when done. You don't want to over cook the pie or it could become dry and crumbly. You want it set, but still gooey!
To store: cool completely, then cover the pie loosely with aluminum foil or plastic wrap. It will keep for three to four days in the refrigerator. You can also freeze pecan pie successfully. To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. For best results, use the frozen pecan pie within two months.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Keyword: chocolate pecan pie, pecan pie, Pecan Pie Recipe