Aaron’s Chocolate Pecan Pie

by exercisebeforeknitting

Nova, this one is for you! Aaron loves to bake and a few years ago, he adapted his grandmother’s pecan pie recipe to make the most amazing chocolate pecan pie I’ve ever tasted. And I don’t even like pie. It’s that good.







1 heaping cup pecans (halves or coarsely chopped)
3 eggs
12 oz. package semi-sweet chocolate chips
1 stick (8 tbs) butter or margarine
1/4 cup flour
1/8 tsp salt
1/4 tsp vanilla
And choose one of the two options below:

Version 1:
1/3 cup sugar
2/3 cup dark Karo corn syrup
1/3 cup honey

Version 2:
1/3 cup brown sugar (packed)
1/3 cup maple syrup
1/3 cup dark Karo corn syrup
1/3 cup honey

Beat eggs until frothy. Melt the stick of butter with about 2/3 of the package of chocolate chips and let stand to cool a bit. Mix the chocolate mixture in with the eggs, then mix all other ingredients in as well, saving the pecans and the remaining chocolate chips for last.

Pour mixture into an unbaked, 9″ pie shell. Cook at 325 for 50 minutes, checking until done. When the top is crusting over and cracks, and a toothpick inserted into the center comes out gooey, but the surface is firm, the pie is ready. The pie will set when it cools off.

Be sure to let pie cool off completely to room temperature before serving, or it will be too gooey to cut.