Triple-Chocolate-Chunk Pecan Pie

Submitted by: admin on April 2, 2020

Serves 8

Ingredients

3 tablespoons unsalted butter, cut into 3 pieces
3⁄4 cup packed (5-1⁄4 ounces) dark brown sugar
1⁄2 teaspoon salt
2 large eggs
1⁄2 cup light corn syrup
1 teaspoon vanilla extract
1 cup pecans, toasted and chopped coarse
6 ounces semisweet, milk, and/or white chocolate, chopped coarse
1 recipe CLASSIC SINGLE-CRUST PIE DOUGH, partially baked and still warm

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Melt butter in heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet and stir in sugar and salt until butter is absorbed. Whisk in eggs, then corn syrup and vanilla until smooth. Return bowl to hot water and stir until mixture is shiny, hot to touch, and registers 130 degrees. Off heat, stir in pecans.
  2. Pour pecan mixture into warm prebaked pie crust. Scatter chocolate over top and lightly press it into filling with back of spoon. Bake pie until filling looks set but yields like Jell-O when gently pressed with back of spoon, 50 minutes to 1 hour. Let pie cool on wire rack until filling has set, about 2 hours; serve slightly warm or at room temperature.

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