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Chocolate chip pecan pie is an absolute classic recipe at my house at Thanksgiving and a must
every year. Watch us make it step by step on Appetites®. You're going to need two eggs,
one cup of chocolate chips, one unbaked nine inch pie shell, one teaspoon of vanilla, pecans,
sugar, a half cup of honey, a half teaspoon salt, and two tablespoons of melted butter.
Preheat the oven to four hundred and twenty five degrees.
So the first thing you want to do is chop up your pecans finely. Before you start chopping your pecans, you want to
go through and pick out the prettiest twenty four halves that you can because these are
going to be the garnish or the decorative design that you're going to put on top of
the pie.
These don't have to be pretty at all, you just kind of chop them up into little pieces, and you want to measure out one cup.
So you're going to crack two eggs into a bowl. And you can see, I broke mine over the bowl.
Add two thirds of a cup of sugar to the eggs. Add half a teaspoon of salt.
Then add a half a cup of honey. You can use honey or corn syrup, but I always have honey stocked in my kitchen,
so it was just easier for me to use that.
Now you're going to add two tablespoons of melted butter. Then add one teaspoon of vanilla extract.
Now you want to whisk everything together and blend well. Now add in your chopped pecans.
Now measure out one cup of chocolate chips and add them in. Don't worry if a few of these kind of fall out.
Now you want to stir everything together. Now pour everything into your unbaked pie crust and spread evenly.
And I would make sure to keep the pie crust cool until right before this step, you don't
want it to go into the oven with the crust melted.
Now place the twenty four pecan halves decoratively inside the pie. You can get a little creative with this, I've done it differently
every time I make it.
Place the pie in the oven and bake for fifteen minutes at four hundred and twenty five degrees. While the pie is baking, cut off strips of tin foil.
After fifteen minutes, take the pie out of the oven,
cover it with strips of tin foil. The tin foil will prevent the crust from over browning.
Reduce the heat to three hundred and fifty degrees and continue baking until the top is slightly browned. It will probably
take about thirty minutes. Remove the pie from the oven and it's time to eat.