Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 1/2 cups pecan halves
Feel free to experiment with ingredients. For instance, you can substitute dark chocolate chips if you prefer a richer flavor, or use a mix of pecans and walnuts for a different texture. Flexibility is key, much like the meals I shared with my family.
Instructions
- Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a large mixing bowl, whisk together the sugar, corn syrup, melted butter, eggs, salt, and vanilla extract until well combined. This step always reminds me of watching my grandmother skillfully mix ingredients with ease and joy.
- Stir in the chocolate chips and pecan halves. Make sure they’re evenly distributed throughout the mixture.
- Pour the filling into the prepared pie crust. Smooth out the top with a spatula to ensure it’s even.
- Bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is golden. The edges should be firm, and the center should have a slight jiggle.
- Allow the pie to cool completely on a wire rack before serving. This patience reminds me of the warm anticipation we felt waiting for dessert at family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International