Chocolate Pecan Pie

A single 9-inch chocolate pecan pie made in a home oven. The filling combines corn syrup, brown sugar, eggs, butter, vanilla, pecans, and chocolate chips in a flaky crust, then bakes until the center is just set. Whipped cream is served on the side.

By Julienne

Cook time: 55 minutes

Servings: 8

Ingredients

• 1 9-inch crust pie crust unbaked
• 3 number eggs lightly beaten
• 200 ml light corn syrup
• 90 g light brown sugar packed
• 30 g unsalted butter melted
• 20 g all-purpose flour
• 2 g salt
• 2 ml vanilla extract
• 200 g pecans chopped, divided
• 100 g semi-sweet chocolate chips
• 50 g pecans chopped, divided
• 120 ml heavy cream cold
• 15 g granulated sugar
• 3 ml vanilla extract for whipped cream

Instructions

1. Heat the oven to 175°C. Set the pie crust in a 9-inch pie dish and place it on a sheet pan. The oven is fully preheated and the crust is fitted snugly in the dish.
2. In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, flour, salt, and vanilla extract until smooth, then stir in 200 g of the pecans and all of the chocolate chips. The filling looks glossy and evenly combined, with the pecans and chocolate dispersed throughout.
3. Pour the filling into the crust and scatter the remaining 50 g pecans over the top. The pie shell is filled nearly to the rim and the pecans are distributed across the surface.
4. Bake for 50 to 55 minutes, until the edges are set and the center still has a slight wobble when the pan is nudged. Cool on a wire rack for at least 2 hours before slicing. The crust is browned, the filling is set around the edges, and the center trembles only slightly rather than sloshing.
5. While the pie cools, whip the heavy cream, granulated sugar, and vanilla extract to soft peaks. Serve with slices of pie. The cream holds soft peaks and mounds lightly on a spoon.