A 5-star pecan pie recipe can't get much better, but anything will always benefit from a little added chocolate! This easy and delicious recipe is based on Elaine Helms' popularPecan Pie V, but I've added a touch of chocolate which puts this into a whole other league of dessert awesomeness!
Ingredients
- 1 unbaked pie crust , 9 inch
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup light brown sugar
- 0.25 cups white sugar
- 1 tablespoon all-purpose flour
- 0.5 cups unsalted butter , melted and hot
- 1.5 cups roughly chopped pecans
- 0.33 cups semisweet chocolate chips
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
-
2
Place dough in a 9-inch pie pan and crimp edges if desired.
-
3
Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
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4
Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
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5
Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
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6
Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.
Nutrition Facts
Per serving
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