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Serve at room temperature or chilled. Don’t use an unbaked pie shell; the filling is fairly wet and may make the pastry taste slightly raw.
- 1 9-inch deep dish pie crust, partially prebaked
- 2⁄3 cup light corn syrup
- 2⁄3 cup firmly packed light brown sugar
- 1⁄4 cup unsalted butter, cut into pieces
- 4 ounces semisweet chocolate, coarsely chopped
- 1 pinch salt (a generous pinch)
- 3 large eggs
- 1 large egg yolk
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 cups coarsely chopped pecan halves
- Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
- Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
- Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
- Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
- Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
- Add in the pecans and stir well; pour filling into the cooled pie shell.
- Using a fork, gently rake the nuts to distribute them evenly.
- Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
- Rotate the pie 180° halfway through the baking.
- When done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie.
- Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
- May serve with whipped cream or ice cream on top.