Categories: Dessert, Pie

Ingredients

• Filling:
• 3T unsalted butter
• 3/4 cup packed dark brown sugar
• 1/2 t table salt
• 2 large eggs
• 1/2 cup light corn syrup
• 1 t vanilla extract
• 1 cup (5 oz) pecans, toasted and chopped into small pieces
• 2 oz each semisweet chocolate, milk chocolate, and white chocolate

Directions

1. Make pie crust. Blind baking it for 25-30 minutes at 375°F, covered. Then 5-6 minutes uncovered.

2. While the crust bakes, melt butter in a heat-proof bowl set in a skillet of simmering water.

3. Stir in salt and sugar until butter is absorbed.

4. Beat in eggs, then add corn syrup and vanilla

5. Return bowl to hot water and stir until shiny and hot to touch (130°F).

6. Remove from heat and stir in pecans.

7. When pie crust is done, turn oven down to 275°F.

8. Pour pecan mixture into hot pie crust and scatter chocolate pieces over filling.

9. . Bake on middle rack until pie looks set yet soft, like gelatin, when gently pressed with the back of a spoon, 55-65 minutes. (I used an internal temperature of 200°F). Cover edges of pie with foil.

10. . Transfer to pie rack and cool for at least 4 hours before serving.

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