Chocolate Chip Pecan Pie

This pie is made without the use of corn syrup. For a regular pecan pie, simply omit the chocolate chips.

Makes one 9-inch pie.

1/2 recipe All-Butter Pie Crust
1 1/2 cups pecans, roughly chopped
1 cup semi-sweet chocolate chips
1 cup pure maple syrup
1 cup packed light brown sugar
1/2 cup heavy cream
1 Tbsp molasses
4 Tbsp unsalted butter
1 tsp salt
6 large egg yolks, lightly beaten

Heat oven to 425 degrees F. Toast the pecans until fragrant and lightly browned. Allow to cool.

Place prepared pie crust into pan and chill while preparing remaining ingredients.

To prepare the filling, stir syrup, sugar, cream and molasses together in a small or medium saucepan.  Set the saucepan over medium heat, and stir occasionally until sugar dissolves, about 5 minutes.  Remove from heat and whisk butter and salt into syrup mixture until well combined.  Allow the mixture to cool to room temperature, then whisk in egg yolks.

Remove your prepared pie crust from the refrigerator.  Scatter toasted pecans and chocolate chips evenly in the pie shell, then pour the filling on top.  Carefully place pie in the oven and then immediately reduce oven temperature to 325 degrees.

Bake pie until the center of the filling jiggles only slightly when gently shaken, 45 minutes to 1 hour.  Let pecan pie cool to room temperature before placing it in the fridge to set up, about 3 hours or up to a day. Serve pie slightly chilled or at room temperature.

Adapted from America’s Test Kitchen’s All Time Best Holiday Recipes