• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Double Chocolate Pec

Category: Chocolate

 Ingredients List

  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 cup light corn syrup
  • 4 eggs, beaten
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 unbaked 9 inch pie crust
  • 2 1/2 cups chopped pecans
  • 3/4 cup semi-sweet chocolate chips


Let's break this into segments:
prepare the crust
prepare the filling
1. The crust
Okay, so it's no secret that I am intimidated by making pastry. (hush, Mom!) I'm not the biggest fan of preformed pie shells, either. My go-to pie crust is the Pillbury roll-out pie crust in the box. ALWAYS comes out great, and I don't have to stress.

To assuage my guilt over not making the crust from scratch, I try to do a little something extra to it to pretend that I actually did something. Today, I'm making a braid for the edge.
Roll out the crust on a lightly floured surface.

Cut the pastry into strips of 1/8" - 1/4" wide. This is the hardest part of the whole dang recipe!

Braid them together, gently. Having long'ish fingernails is not your friend today.

Brush the edge of the pastry in the pie plate with water to "glue" on the braid.

Stick it on to the crust with gentle pressure. Wet the edges of the braids together to bond them to each other. It took me about 3 1/2 braids worth to go around the 9" pie plate.

2. The filling
Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
1/2 cup butter
1 cup sugar
1 cup light corn syrup. Tip - if you spray the measuring cup with nonstick spray first, the syrup will just slide right out.
Stir constantly over low heat until the sugar is all dissolved.
Remove from heat and let it cool a bit.
Whisk together the eggs, vanilla, and salt.

SLOWLY temper the eggs by adding small amounts of warm syrup to them, whisking like crazy as you do. This will bring the egg temperature up slowly enough that you won't end up with scrambled eggs. I think a ladle is very handy to do this.

Mix well!
3. Fill and Bake
Pour the filling into the unbaked pie shell.
Add 1/4 cup chocolate chips, half of pecans, another 1/4 cup chocolate chips, the rest of the pecans, then the last 1/4 cup of chocolate chips.
Bake at 325 degrees F for 50 - 55 minutes (covering the edges with foil after the first 30 minutes).
Here's the foil square.
Fold into quarters
Voila! A circle!
The circle cut-out allows the pie to cook and brown while protecting the edges from over browning. Remove for the last 5 - 10 minutes.
Allow the pie to cool to at least room temperature or colder before serving.

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