Ingredients

The following ingredients have 40 Servings
  • 1 recipe for No Roll Chocolate Pie Crust
  • 3 eggs
  • 1 cup dark corn syrup
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1/2 cup chocolate chips
  • 1 1/2 cups or thereabouts pecan halves

Instruction

  • Preheat oven to 425°F. Press the pie crust into the 9” pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
  • Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
  • Place chocolate chips on the bottom of the pie crust and place the pecans in a single layer on top of the chocolate chips. Pour the filling over the top. The pecans will rise to the top of the pie. Note: it’s important that the chocolate is on the bottom because the chips will weigh down the pecans and not let them rise, so make sure to put the chocolate in first!
  • Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or cover with a pie shield.)
  • Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 35-45 minutes or until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.