Photo by Michael Phillips
SERVES 8–10
1 9-inch piecrust (homemade or store-bought)
3 large eggs
1 cup light brown sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
2 tablespoons vanilla extract
½ teaspoon kosher salt
1½ cups pecans, coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
Preheat oven to 375 F. Place crust in a 9-inch glass or ceramic pie-baking dish. Layer parchment paper over crust, and weight it down with pie weights or dry beans. Bake in the oven for 6–7 minutes. Remove pie shell from oven, and remove pie weights and parchment. Allow to cool.
In a medium-large bowl, whisk together eggs, sugar, corn syrup, butter, vanilla and salt. Stir in pecans and chocolate chips. Pour into pie shell, and bake 45 minutes or until sides are firm but center is still slightly shaky. Do not overcook. Allow to cool. Serve at room temperature or slightly warm.
_____
Recipe tips
Salted or unsalted butter? When a recipe calls for unsalted butter, but all you have on hand is salted butter, you can use the salted. Just remember to adjust the amount of salt elsewhere in the recipe.
How to prevent burned piecrusts. A simple way to keep the edges of your crust from burning while the pie finishes cooking is to place a pie ring over the exposed edges while it bakes. No pie ring? Just crimp some strips of aluminum foil, and place those around the edges of the crust.