Prep 15 mins
Cook 50 mins
I found this recipe on a blog named Annie's Eats and couldn't resist trying it. This is a beautifully decadent version of pecan pie. I used my own pie crust recipe for this and make sure it is pre-baked.
- 1 pie shell, 9 inch, baked
- 3 tablespoons unsalted butter, cut into 1-inch pieces
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 teaspoon salt
- 2 large eggs
- 1⁄2 cup corn syrup
- 1 teaspoon vanilla extract
- 1 cup pecans, toasted and chopped into small pieces
- 3 ounces semi-sweet chocolate, coarsely chopped
- 3 ounces bittersweet chocolate, coarsely chopped
- Preheat oven to 275°F.
- For the filling:
- Melt the butter in a medium heatproof bowl set over a pot of simmering water.
- Remove the bowl from the double boiler but maintain the simmering water.
- Stir in the sugar and salt with a wooden spoon until the butter is absorbed.
- Beat in the eggs, corn syrup and vanilla.
- Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer.
- Remove from the heat and stir in the pecans.
- Pour the filling into the pie shell.
- Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.
- Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon.
- Transfer to a wire cooling rack and allow to cool for at least 4 hours.