Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves
- 1 cup semi-sweet chocolate chips
Instructions
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Refrigerate the crust while preparing the filling.
- Preheat the oven to 350°F (175°C) to ensure even baking throughout.
- In a large mixing bowl, whisk the corn syrup and sugar together until well blended.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the melted butter, vanilla extract, and salt. Continue whisking until the mixture is smooth.
- Fold in the semi-sweet chocolate chips until evenly combined with the filling.
- Scatter the pecan halves across the bottom of the chilled pie crust.
- Pour the filling gently over the pecans, allowing them to rise through the mixture.
- Place the pie dish on the center rack of the oven and bake for 50–60 minutes, until the edges are set and the center jiggles slightly.
- If the crust browns too quickly, cover the edges with foil during baking.
- Once baked, remove the pie and allow it to cool completely on a wire rack. Let it rest for at least 2 hours before slicing for best results.
Notes
For a deeper flavor, toast the pecans before adding them to the pie.
You may substitute semi-sweet chocolate chips with dark chocolate chips for a richer filling.
If desired, serve with whipped cream or a scoop of vanilla ice cream.
The pie should be stored in the refrigerator after cooling and can be served warm or chilled.
- Prep Time: 15
- Cook Time: 55