Brown Sugar Pecan Pie
This pie doesn't contain any corn syrup, so it is denser and richer than traditional pecan pie, with a more intense pecan taste.
INGREDIENTS | SERVES 12
- 1-½ cups coarsely chopped pecans
- ½ recipe Traditional Pie Crust, unbaked
- ½ cup semisweet chocolate chips
- 2 cups brown sugar
- 3 eggs
- ½ cup heavy cream
- ⅓ cup butter, melted
- 2 teaspoons vanilla
Preheat oven to 350°F. Spread pecans on a cookie sheet and toast in oven for 5 to 9 minutes or until fragrant. Cool completely.
Chop chocolate chips and sprinkle in bottom of prepared pie crust.
When ready to bake, in large bowl combine brown sugar, eggs, cream, butter, and vanilla and beat well with wire whisk to blend.
Stir in pecans and pour over chocolate chips in pie crust.
Bake for 30 to 40 minutes or until pie is set around edges but still slightly loose in center. Cool on wire rack.
Nuts are toasted to help bring out their flavor so they are more intense and you can use less of them. You can toast nuts before or after chopping them. If toasting before chopping, let the nuts cool completely; if they are chopped while hot, they will become mushy. Let the nuts cool completely before adding them to any recipe.