Chocolate Pecan Pie

That’s right. I said it out loud.

Chocolate Pecan Pie.  Or as Jimmy Carter would say, Peecan Pie.

If ever there was a pie that would be considered a “bad boy” in the world of “good girls”, this is it. Just saying its name out loud makes me feel a little guilty. But then I taste it and move on with my life, and don’t feel bad. Yes suh, it’s that good.

I love this pie so much in fact, last year Ryan was afraid I would leave him and run away with the Whole Foods version of this. When I told him that I was going to try out my own version, he almost refused to taste it citing, “the pain” as his reason.

I changed his mind.

Enjoy, kids. This is the best Southern pie you will evah evah have. Make me  and Jimmy proud.

Serves 8. Or 10 if you behave.

Ingredients::

• One pie crust
• 1 large egg yolk
• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 5 TBS unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups pecans
• 1 cup semi-sweet or Special Dark chocolate chips

Directions::

1. Preheat oven to 425 degrees F. Roll the thawed dough out into a thin round disk and place into standard size pie pan. Press pie dough into the bottom and up against sides of the pan. Trim any excess edge. Prick the bottom of the crust with a fork a few times, and glaze the crust with egg yolk. Bake for 12-15 minutes or until golden brown.
2. Meanwhile, whisk the eggs, sugar, corn syrup, butter, vanilla, and salt in large bowl until well blended. Add the pecans and chocolate, gently folding in with a spatula or rubber spoon.
3. When pie crust is slightly cooled (5-10 minutes out of the oven), pour pie filling into crust. Bake for about 35-45 minutes or until the edges are firm and the center seems a bit jiggly. Let cool on baking rack for at least 1 1/2 hours. Serve at room temp or still warm.