Ingredients

The following ingredients have 4 Servings
  • 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)
  • 1 cup semisweet chocolate chips (170 grams, divided (Ghirardelli recommended))
  • 4 tablespoons unsalted butter (57 grams (½ stick))
  • ¼ cup vegetable oil (50 grams)
  • 2 tablespoons unsweetened cocoa powder (11 grams)
  • ¾ cup dark brown sugar (160 grams)
  • 2 large eggs (100 grams)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1½ teaspoons kosher salt (5 grams)
  • ¼ cup all-purpose flour (30 grams)
  • 1¼ cups chopped honey roasted pecans (143 grams, toasted)

Instruction

  • Preheat oven to 325°F. Set the blind-baked pie crust aside to cool.
  • Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted.
  • Add the oil and cocoa powder and whisk until smooth.
  • In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth.
  • Add the chocolate mixture and whisk until incorporated.
  • Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains.
  • Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
  • Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
  • Serve with a scoop of ice cream and a drizzle of chocolate syrup.