What can we say? We love Texas Hill Country pecans! And what better way to celebrate (and savor) them than in a rich, delicious pie in late autumn, when they’re fresh from the harvest?
Our recipe is simple, straight-forward, and adapted from this classic pecan pie recipe. We went a little lighter on the sugar, heavier on the pecans, and added premium dark chocolate chips. The end result is decadent and delicious, if perhaps a little more dense than you’re used to. (It’s almost cookie bar-like, in fact. So good!)
Variations: Try chopping and/or toasting the pecans, cooking them in the preheated oven for ten minutes to deepen the flavor. (Chopping will make the pie easier to cut and serve.) We opted to go with a readymade (and gluten-free) crust to save time, but if you’re looking to make your own, this buttery version is divine.
1 cup dark corn syrup
3/4 cup sugar
2 Tbsp. butter, melted
1 tsp. pure vanilla extract
2 cups pecans
1/4 cup dark chocolate chips (or finely chopped bakers chocolate in the same amount)
1 9-inch pie crust
Preheat oven to 350 degrees.
Combine first five ingredients and blend well. Add pecans and chocolate chips, making sure they mix evenly. Pour filling into crust, and adjust pecans so that the top layer lies flat. Place in middle of rack, mid oven, and bake for 60 – 70 minutes. Middle should spring back or remain solid when done. Cool for an hour on a wire rack.