4ounces(113g) semi-sweet chocolate chips or chopped bar chocolate3
¼cup(57g) unsalted buttermelted and allowed to cool
3large eggsroom temperature
¾cup(180mL) corn syrup4
⅔cup(130g) firmly packed brown sugar
Prepare my homemade pie crust recipe through step 6, or begin with a store-bought pie crust.
When your pie crust is thoroughly chilled and ready to use, adjust the oven rack to just below the center rack position. Preheat the oven to 350°F (177°C).
Prepare the pie dough: on a floured work surface, roll out one of the discs of chilled dough, turning the dough about a quarter turn after every few rolls, until you have a circle approximately 12" in diameter. Place the rolled dough into a 9-inch pie dish, tuck it in with your fingers, and flute or crimp the edges of the crust.
Spread the pecans evenly inside pie crust and sprinkle the chocolate chips or chopped chocolate evenly on top. Set aside.
In a large bowl, whisk together the the butter, eggs, corn syrup, brown sugar, vanilla, cinnamon, and salt. The mixture will be thick but very smooth. When everything is combined, pour the filling evenly over the pecans and chocolate chips.
Bake the pie for 60-70 minutes, or until the crust is lightly browned and the filling is set (it should not move when you gently move the pie plate). If desired, you can place a pie shield on top of the pie or tent the whole pie with foil to prevent the crust from browning too quickly. Remove pie from the oven and place on a wire rack to cool completely. The pie filling will settle and firm up as it cools.
Slice and serve pie warm, at room temperature, or chilled. Serve with ice cream or homemade whipped cream, if desired. Leftovers can be covered and left at room temperature for 2 days or in the refrigerator up to 5 days. Baked pie freezes well, up to 3 months. Thaw overnight in the refrigerator then allow to come to room temperature before serving (or serve cold).
Homemade pie crust: my recipe makes a double pie crust. You can freeze the second pie crust, or just halve the recipe. Pie dough can also be made up to 5 days in advance and sit wrapped tightly in the refrigerator until you are ready to use it.
Shelled pecans: these can be whole or pieces. I like to use a combination of both.
Chocolate chips or bar chocolate: I like a mix of chopped chocolate and chocolate chips (2 ounces of each).
Corn syrup: light or dark is fine.
Make ahead: this is a great recipe to make ahead of time. Combine all of the filling ingredients (omitting the pecans and chocolate) up to 1 day ahead of time. Cover tightly and store in the refrigerator until you are ready to assemble the pie.