This pie is a mashup: somewhere between a chess pie and a pecan pie you find a rich, luscious chocolatey gooey dessert for the most indulgent of your esteemed guests. Requires a 9-inch deep dish pie pan.
Not-Your-Grandmother’s (Chocolate) Pecan Pie
Makes one 9-inch pie.
- 1/2 recipe for Whole Wheat Pie Crust
- 1/2 cup brown rice syrup (or light corn syrup)
- 1/2 cup honey
- 6 Tbsp butter
- 3/4 cup heavy cream
- 4 large eggs + 1 egg yolk to use as an egg wash around the pie crust
- 2 cups pecan halves
- 6 oz. dark chocolate chips
- 1/4 tsp sea salt
- Pinch of Maldon sea salt flakes for garnish (optional)
- Heat oven to 325°F.
- In a small saucepan over low heat, combine brown rice syrup, honey, butter, and optional molasses. Increase the heat to medium-low, stirring until butter is melted, about 5 minutes. Stir in the cream and sea salt. Remove from heat and allow to cool for about 10 minutes.
- This is a good time to roll out the pie dough to a quarter-inch and gently set into your 9-inch pie pan. Trim off any pie dough hanging over the edge and set aside.
In a large mixing bowl, whisk the eggs. Slowly pour in the syrup and butter mixture, whisking constantly until evenly incorporated. Stir in the chocolate chips and pecans.
- Pour into the uncooked pie shell. Whisk the egg yolk and brush the egg wash around the edges of the pie crust.
- Bake for 45-60 minutes until the filling sets in the middle (that looks like a very subtle movement, but not a loose jiggle). Careful not to let the crust burn – you may want to wrap tin foil around the edge if it begins to get too dark.