Triple Chocolate Chunk Pecan Pie

• servings: 8 servings

Ingredients

3 tablespoons unsalted butter, cut into 1-inch pieces

¾ cup packed (5¼ ounces) dark brown sugar

½ teaspoon table salt

2 large eggs

½ cup light corn syrup

1 teaspoon vanilla extract

1 cup pecans (4 ounces), toasted and chopped coarse

6 ounces semisweet, milk and/or white chocolate, chopped coarse

1 recipe single-crust pie dough, partially baked and still warm (recipe follows)

Directions

Partially bake your pie crust (crust should still be warm when you put filling in). Reduce oven to 275 degrees.

Melt the butter in a heatproof bowl set in a skillet of water maintained at just below a simmer (or use a double boiler). Remove the bowl and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the hot water and stir until the mixture is shiny, hot to the touch, and measures 130 degrees. Remove from the heat and stir in toasted pecans.

Pour the pecan mixture into the warm pie crust. Scatter the chocolate over the top of the filling and lightly press it into the filling, using the back of a spoon. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 55-65 minutes. Transfer the pie to a wire rack and cool to room temperature before serving.

Nutrition

• Calories: 596
• Total Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Cholesterol: 115 miligrams
• Sodium: 311 miligrams
• Total Carbohydrate: 59 g
• Total Sugars: 44 g
• Protein: 7 g