Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
- 1 cup semisweet chocolate chips
Substitution Tips: If you don’t have light corn syrup on hand, you can substitute with golden syrup or a homemade mix of honey and sugar syrup, though the texture might be slightly different. For the butter, feel free to use salted if that’s what you have, just reduce the added salt a bit. And if you’re feeling adventurous, swapping semisweet chocolate chips with dark chocolate adds a deeper, richer flavor.
Instructions
- Preheat your oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and set aside. If you’re making your own crust, now’s the time to roll it out and press it in gently.
- In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. This step always reminds me of the first time I learned to whisk in my grandmother’s kitchen—steady hands and lots of patience!
- Gently fold in the pecan halves and chocolate chips, making sure they are evenly distributed throughout the filling.
- Pour the filling into the prepared pie crust. I like to give it a little shake to level everything out, just like my grandmother showed me.
- Bake the pie on the center rack for 55 to 60 minutes. You’ll know it’s done when the filling is set but still slightly jiggly in the center—kind of like the wobble of a good custard. If the crust edges start browning too fast, cover them with foil to prevent burning.
- Remove the pie from the oven and let it cool completely on a wire rack. This is the hardest part for me, as the smell fills the house and everyone is eager to dig in. But cooling helps the filling set perfectly for those clean, beautiful slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International