I promised this recipe a few days ago, but I’m a smudge late…. Apologies!
I could live off of Chocolate. Couldn’t you?
So this year, for Thanksgiving, instead of basic pecan pie (icky nasty caro syrup filling nastyness), I decided to make Chocolate Chip Pecan Pie. Yes, you read that right. Chocolate Chip. Pecan Pie. Yum! And that’s exactly what it was! YUM!
This was my first time ever making pie, and let me just say, it was super simple! Here’s how you do it:
Pie Crust (refrigerated, uncooked, just one in the pack of 2)
Chocolate chips (semi-sweet) 1 cup
Caro syrup (light, 1 cup)
Brown sugar (1 tightly packed cup)
Vanilla extract (1.5 tsp)
Whole pecans (1 cups)
Chopped pecans (1/2 cup)
Butter (2 tsp, melted)
3 whole eggs
(not shown, 1/2 tsp salt)
Unroll one of the pie crusts and press it into a 9″ pie pan (mine’s pyrex… never burns the crust! My dream pie pan? This one… so pretty!)
Then mix all of the ingredients except for the whole pecans together in a big bowl… It’ll be really soupy…
Then pour it all in your pie pan…
And then just top it with your whole pecans & bake for 50 minutes at 350degrees F (if the edges of the pie crust start getting brown too quick, cover them with foil). Cool completely on a wire rack and you can store this for up to 3 days before you need to serve it (covered with foil, of course!)
Best served warm with whipped cream, vanilla ice cream, and a lil’ chocolate syrup. Decadent? Yes. Necessary? ABSOLUTELY