Chef John's Chocolate Pecan Pie

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. 1

   Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.

2. 2

   Place dough in a 9-inch pie pan and crimp edges if desired.

3. 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.

4. 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.

5. 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.

6. 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.