Chocolate Chip Pecan Pie

 

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!

In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.

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.

Dive in!!!

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!