Chocolate Pecan Pie

(Jamie is a guest blogger from Jamie Cooks It Up!)

Traditional Pecan Pie is one of my favorite Thanksgiving pies, to be sure. I love the textural combination of crunchy pecans and sweet sticky filling. I love the rich flavor and the flaky crust. Yum. This Chocolate Pecan Pie I’ve brought to share with you today has all of the qualities I love in Pecan Pie, with the addition of chocolate.

Swoon.

Seriously. I was a little worried the chocolate might detract from the basic quality and tastiness of the pie, but oh no. Chocolate came through with flying colors and bumped this pie right up to a level of divine deliciousness I hadn’t expected. She’s a keeper this one, friends. Hope some of you get a chance to try it! ‘Tis the season for pie, after all (and comfy stretch pants, thank goodness).

Ingredients:

1 (9 inch, deep dish) pie crust (I used Marie Calendars frozen crust)
1 C sugar
2 Tb brown sugar
1/4 tsp salt
1 C corn syrup
1/3 C butter, melted
3 eggs
1 tsp vanilla
1 C pecans
1 C semi sweet chocolate chips

Instructions:

1. Preheat your oven to 350 degrees.
2. Line a large baking sheet with foil. Place your pie crust in the center and prick the crust with a fork four or five times.
3. Into a medium sized bowl whisk together the sugar, brown sugar, salt, corn syrup and melted butter.
4. In a small bowl whisk the eggs until frothy. Add them to the sugar mixture and stir to combine. Add the vanilla and whisk it in.
5. Roughly chop the pecans and place them in the bottom of the pie crust. Sprinkle the chocolate chips over the top.
6. Carefully pour the filling mixture over the top of the pecans and chocolate chips. Make sure not to over fill the pie. You may have 2-3 tablespoons of filling left over.
7. Carefully wrap the foil in a loose tent shape over the edges of the pie.
8. Bake for 30 minutes. Remove the foil from the edges of the pie and bake for an additional 20 minutes.
9. Allow the pie to cool and set for at least 5-6 hours, or overnight.

Enjoy!