Makes one 9-inch pie
This simple variation on pecan pie is for the chocolate-lovers. The chocolate is not overpowering, but is actually a great semi-bitter complement to the otherwise sweet pie. Served warm, the chocolate will be melted and gooey, but served at room temperature, you can enjoy bites of almost firm chocolate chunks.
- 1 single-crust All Butter Pie Crust
- 1 1/2 cups toasted pecan halves
- 1 cup dark chocolate chunks
- 1/2 cup light brown sugar
- 3/4 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3 eggs, lightly beaten
- 4 tablespoons butter
- Preheat the oven to 400°F. Roll out the pie dough and use it to line a 9-inch pie pan.
- Partially blind-bake the crust until lightly browned, about 10 minutes. Place the pie crust onto a wire rack (still in the pan) and allow to cool to room temperature before filling. Keep the oven temperature at 400°F.
- Spread the nuts and chocolate in an even layer over the bottom of the partially baked pie shell.
- In a saucepan, combine the brown sugar, corn syrup, vanilla extract, and salt. Stir until the mixture comes to a simmer. Remove from the heat, and add the butter. Set aside to cool slightly, then whisk in the eggs. Pour the mixture over the nuts, disturbing the nuts as little as possible.
- Place the pie on a baking sheet and bake until the center is softly set, about 30 to 35 minutes.
- Let the pie rest on a wire cooling rack for at least 20 minutes before slicing. Serve warm or at room temperature.