The first chocolate chip pecan pie I ever had was from Mimi's Cafe. It was so good that the thought of having another one never really strayed far from my mind. So when I saw Emeril's recipe of chocolate chip pecan pie in the November 2010 edition of Everyday Food Magazine, I just had to make one! Of course, tweaked to suit our sweet tooth!
It was delicious! Save for the one piece that I gave to my mother-in-law, hubby and I devoured the whole pie in a matter of days! We would have finished it faster, but with 580 (+++) calories per slice (not including the ice cream and caramel on the side), we had to exercise some restraint in gobbling up this delicious treat.
What you need:
- 1 1/2 cups pecan halves
- pie crust in a deep dish 9-inch plate
- 1 cup semisweet chocolate morsels
- 1 tablespoon all-purpose flour, plus more for coating chocolate chips
- 3 large eggs, lightly beaten
- 1 cup packed light brown sugar
- 1 cup light corn syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 cup salted butter, melted
|The word "light" did not offer any comfort.|
What to do:
Preheat oven to 375°F.Spread pecans in the crust. In a small bowl, toss chocolate chips in about a tablespoon of flour to coat, then scatter evenly over the pecans.
|Snug as a bug in a rug!|
Bake until filling is set and crust is browned, about 70 minutes. If pie browns too quickly, loosely tent with foil. Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.
Tips, Tricks and Tweaks:
1. This pie is best eaten with a drizzle of caramel sauce and vanilla ice cream on the side. And a glass of milk.
2. I used a store-bought pie crust, but you can make one from scratch. I just don't have that patience. :-)
3. Watch the oven - you don't want a burnt top! If it gets dark too fast, tent it!