5 years ago1,000+ Views
I didn't think your classic pecan pie could possibly get better, until I saw this recipe ngredients: 1/3 recipe of 1 double crusted pie crust (I used this Martha Stewart recipe) 2 eggs at room temperature 2 ounces (~1/4 cup tightly packed) light brown sugar 1 5/8 ounces (~1/4 cup) granulated sugar 1/4 cup light corn syrup 1/4 teaspoon vanilla extract 1/8 teaspoon salt 2 1/2 cups pecans 1/2 cup semi-sweet chocolate chips Directions: Prepare pie crust according to recipe directions and chill dough until ready to use When ready to bake, pre-heat oven to 375 degrees Roll dough out in a long rectangle (at least 16 inches long and 7 inches wide), dough should be ~1/8 inch thick Carefully press dough into tart pan, tightly into corners and edges; cut off any crust that hangs over Whisk together filling (eggs, sugars, corn syrup, vanilla and salt); set aside Mix pecans and chocolate chips together and pile evenly into pie crust Drizzle filling over pie being careful not to have any spill over Place pan in center of oven and bake for ~35 minutes or until filling is set; check occasionally and if pecans on top start to brown, lightly cover with foil for remainder of baking Notes: I suggest placing a large piece of foil on rack below pie in oven in case of any drips *If you do not have a pan this size, you can make the recipe into an 8 or 9-inch pie, just use one half of pie crust recipe, NOT one third and increase filling by fifty percent; increase baking time as needed