Pecan Pie is a favorite of the American South and has long been a favorite of mine as well. This pie is not just a traditional pecan pie but a Chocolate Chip Pecan Pie. The chocolate chips add amazing flavor to an already delicious pie.
I have been making this pie for several years. Friends and family members are always happy to receive the delicious pie as a gift. Don’t reserve this pie for the holidays. It is a perfect pie for anytime of the year.
Chocolate Chip Pecan Pie
1 frozen ready-to-bake deep dish pie crust, thawed
1 cup Karo light corn syrup
1 cup firmly packed light-brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups chopped pecans
1 cup semisweet chocolate chips
Place oven rack in lowest third of oven. Heat oven to 350°F.
Mix syrup, sugar, eggs, butter, vanilla, and salt together until well blended.
Stir in the chopped pecans and chocolate chips. Pour into the thawed pie crust.
Bake 50 minutes or until crust and pecans are browned. If crust begins to
darken too quickly, cover with aluminum foil.
Cool on a wire rack for 2 hours before serving. Serve with whipped cream, if desired. Refrigerate any leftovers.
Note: “Food historians generally agree pecan pie is a twentieth century invention inspired by traditional sugar pie and sweet nut confections.” Reference from Food Timeline found here.
Hopefully, real butterflies will soon be out in our gardens. Be safe everyone.
Cooking with Love 