Chocolate Brownie Pecan Pie

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 9-inch deep dish pie crust, partially prebaked
• 2/3 cup light corn syrup
• 2/3 cup firmly packed light brown sugar
• 1/4 cup unsalted butter, cut into pieces
• 4 ounces semisweet chocolate, coarsely chopped
• 1 pinch salt (a generous pinch)
• 3 large eggs
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups coarsely chopped pecan halves

Recipe

• 1 preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
• 2 turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
• 3 whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
• 4 whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
• 5 add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
• 6 add in the pecans and stir well; pour filling into the cooled pie shell.
• 7 using a fork, gently rake the nuts to distribute them evenly.
• 8 place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
• 9 rotate the pie 180° halfway through the baking.
• 10 when done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie.
• 11 transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
• 12 may serve with whipped cream or ice cream on top.