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Thursday, March 4, 2010

Chocolate Chip Pecan Pie

9" pie crust (I use the frozen rolled Pillsbury pie crusts.)
1 cup light corn syrup
3 large eggs
2 tbsp stick butter, melted
1½ tsp vanilla
1 cup firmly packed light brown sugar
¼ cup flour
½ tsp salt
1 cup pecan halves
½ cup chopped pecans
1 cup chocolate chips

Place oven rack in lowest third of the oven, and preheat to 350°F or 180°C. Unroll thawed pie crust and place it in a 9" pie plate, I've found that the glass works best. Trim edge to ½" around plate, and fold the excess under. Flute or crimp the edges. Set aside.

In large bowl, whisk together syrup, eggs, butter, vanilla, sugar, flour and salt. Stir in pecans (both the halves and the chopped) and chocolate chips. Pour into prepared crust. Bake 50 minutes at 350°F/180°C or until crust and pecans are browned. If the crust darkens too quickly, cover edges with foil. Cool completely on a wire rack.

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