Ingredients
Scale
- 1 store-bought pie crust ((or homemade))
- 1 egg white (lightly beaten (for brushing))
- 1 cup dark chocolate chips (semi-sweet or bittersweet)
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves (toasted)
Instructions
- 1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
- 2. Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes. Let them cool.
- 3. Melt chocolate chips in 30-second intervals in a microwave-safe bowl, stirring until smooth. Set aside to cool.
- 4. In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt. Stir in the melted chocolate.
- 5. Brush pie crust with egg white. Add half of the toasted pecans. Pour in the chocolate filling. Top with remaining pecans decoratively.
- 6. Bake for 50–60 minutes until edges are set and center is slightly jiggly. Use foil or a pie shield if crust browns too quickly.
- 7. Let the pie cool completely on a wire rack before slicing. Serve at room temp or chilled, optionally with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American