Ingredients Jump to Instructions ↓

  1. 1 Baked pie shell - (recipe follows)

  2. 3 tablespoons 45ml Unsalted butter - cut into 1" pieces

  3. 3/4 cup 120g / 4 1/5oz Packed dark brown sugar

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 2 teaspoons 10ml Eggs (large)

  6. 1/2 cup 164g / 5.8oz Light corn syrup

  7. 1 teaspoon 5ml Vanilla extract

  8. 1 cup 146g / 5.1oz Pecans - (4 ounces), toasted, chopped

  9. 2 oz 56g Semisweet chocolate - cut into 2 oz 56g Milk chocolate - cut into 2 oz 56g White chocolate - cut into 1/4" pieces

Instructions Jump to Ingredients ↑

  1. Adjust oven rack to center position, and heat oven to 275F. Place pie shell in oven if not already warm.

  2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat, stir in pecans.

  3. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.

  4. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream NOTES : If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250F oven for about twenty minutes.


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