Chocolate Pecan Pie
Makes one 8 to 9 inch pie.
Ingredients:
10 ounces pecans, loosely chopped
1/2 cup chocolate chips
1/2 tsp salt
1 tsp ground cinnamon
2/3 cup brown sugar, packed
1/3 cup white sugar
3/4 cup maple syrup
1 tsp vanilla extract
4 large eggs, at room temperature
4 tbsp salted butter
2 tbsp flour
Instructions:
Prepare your pie crust. After the dough has chilled, roll it out into a large circle then carefully fit it into a 8 or 9 inch pie pan. Crimp the edges, then pour the chopped pecans and chocolate chips on top of the pie crust. Set in the fridge while you prepare your filling.
Preheat the oven to 400°F.
In a large bowl combine the salt, cinnamon, and both sugars. Mix. Whisk in the maple syrup, eggs, and vanilla. Set aside.
In a small saucepan over medium-low heat, melt the butter. Stir in the flour and cook the mixture, whisking constantly, for 30 seconds. Remove from heat and allow to cool for 5-10 minutes. Whisk the mixture into the maple syrup/egg mixture until the ingredients are evenly combined.
Remove the pie crust from the fridge. Pour the filling into the pie crust, right on top of the pecans and chocolate chips. Bake in preheated oven for 10 minutes, then reduce the heat to 350°F and continue baking for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
Allow the cooked pie to cool for at least 4 hours before serving. Store the pie in the refrigerator for up to 3 days.
*Recipe adapted from Baker By Nature No Corn Syrup Pecan Pie