Ingredients
For the Pie Crust (or use store-bought):
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1¼ cups all-purpose flour
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½ tsp salt
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1 tbsp sugar
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½ cup (1 stick) cold unsalted butter, cubed
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3–4 tbsp ice water
For the Filling:
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1 cup light corn syrup
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¾ cup packed brown sugar
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¼ cup granulated sugar
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4 tbsp unsalted butter, melted
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3 large eggs
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2 tsp vanilla extract
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½ tsp salt
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1½ cups chopped pecans (lightly toasted)
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¾ cup semi-sweet chocolate chips or chopped baking chocolate
Instructions
In a mixing bowl, combine flour, salt, and sugar. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
Shortcut: Use a high-quality store-bought 9-inch pie shell if you’re short on time.
Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface into a 12-inch round. Place into a 9-inch pie plate and trim excess dough, crimping edges if desired.
Spread pecans on a baking sheet and toast in the preheated oven for 7–8 minutes until fragrant. This enhances their nuttiness and crunch.
In a large bowl, whisk together corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt until smooth.
Stir in the chocolate chips and toasted pecans. Mix gently until well combined.
Pour the filling into the prepared pie shell. Use a spoon to ensure even distribution of nuts and chocolate.
Bake for 55–65 minutes, or until the center is set but still slightly jiggles. If the crust begins to brown too quickly, cover the edges with foil.
Remove from oven and cool completely on a wire rack. Let it sit at least 2 hours before slicing for the cleanest cuts.
Notes
Don’t skip the step of toasting the pecans—it really does enhance the flavor and prevents them from becoming soggy inside the filling. Also, make sure your chocolate is well distributed throughout the filling to avoid pooling