I have been making this recipe for years and its a family favorite. We usually gorge ourselves on it for Thanksgiving dinner and then everyone sneaks the rest of it for breakfast the next day. It is a really good pie. Just recently I decided to make it in a pre made chocolate crust and it was a game changer. I’ll probably go back to the butter crust at some point but this is a nice option, so you choose which one is best. When I don’t have time to make a homemade crust Pillsbury probably has the best store bough version, they use real lard and it super flaky and light. For today’s purposes, I bought a pre made Oreo crust and I am glad that I did.
What you need:
A pie crust that has been baked, whichever you choose.
(If you want to make a homemade chocolate crust make crumbs using chocolate wafer cookies or chocolate graham crackers, you need 1 1/4 cups. Combine with 1/4 cup melted butter and 2 tbsp sugar. Press into pie pan and bake at 375 for 5-6 minutes. Cool before filling)
1 cup of toasted pecan halves and pieces
1 cup of chocolate chips ( I use Ghirardelli 60% cacao)
1 cup of dark brown corn syrup
4 eggs 1/4 cup granulated sugar 1/4 cup firmly packed light brown sugar 1/4 bourbon (you can use water if you would like to omit the bourbon)
1/4 cup maple syrup
2 tsp vanilla extract
½ teaspoon table salt
Begin by whisking eggs and sugar until creamy. Stir in remaining wet ingredients followed by chocolate chips, pecans, and salt. Pour into pie dish (with pre baked crust). Bake at 325 for about 55 minutes or until the pie is set (no longer jiggly in the middle). Excellent served with whipped cream or vanilla ice cream : )