Nov 21, 2015

Chocolate Pecan Pie

This is a pie you should definitely add to your Thanksgiving or pie repertoire. It is very easy to whip up and very rich and yummy. The pie is another winning recipe from Chef John over at You can see a video demonstration here.

1 9-inch pie shell, unbaked
2 eggs
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter, melted
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1/3 cup semisweet chocolate chips
1 1/2 cup chopped pecans, roughly chopped

Preheat oven to 400 degrees. Using a whisk, beat the eggs until pale-colored, light and frothy. Add the milk and vanilla and give the mixture a stir. Blend in the brown sugar, white sugar, and flour. Then add the hot melted butter and blend together. Finally, add the chopped pecans and mix well.

Spread the chocolate chips evenly in the bottom of the pie crust and pour the pecan mixture carefully over the top so that the chocolate chips remain evenly distributed.

Bake at 400 degrees for 10 minutes and then reduce the temperature to 350 degrees and bake for an additional 30 to 35 minutes, until the crust is golden brown and filling is set. If it jiggles when you take it out of the oven, cook it a bit longer. Let cool completely. Serve at room temperature with vanilla ice cream or whipped cream.