A long time ago in a galaxy far, far away (known as Idaho Falls, Idaho) I was a third grade teacher. I will spare you the details other than to say that it was the most miserable experience of my life. There were only three good things that came from my short tenure as an educator in the public school system:
- It made me desperate enough that I was willing to go to Japan to teach English, even though they eat squid and raw fish over there.
- A little girl in my class brought in a ring she found on the street that I later used as a mold for my wedding ring.
- This pie.
One day, an office aide brought in this pie. I had never had pecan pie before, much less chocolate pecan pie. Once I tasted it, I was reborn. It was complete rapture, people. A religious experience. I thought the recipe would be a carefully guarded secret. However, she willingly shared it with me, and I have made it every year for Thanksgiving. Sometimes for Thanksgiving and Christmas, because I love it so much. I would make it at other times during the year, were it not for my strenuous dislike of making pies. Is that even grammatically correct? I don’t know any more. Teaching third grade also ruined me for spelling.
Anyhow, this pie is like one giant “turtle.” You know those Christmas candies where pecans are topped with caramel and then chocolate? Yeah. This is like that, only bigger, and better. Really, you just make a regular pecan pie and throw a good bit of chocolate chips in it, and it magically becomes so rich and decadent that you have to slice it into teeny, tiny pieces, lest you put yourself in a pie-induced coma. But don’t worry. Cutting it into small slices means you have more to share, or that the pie lasts longer. Either way, it’s a win-win.
By the way, don’t use a lame pie dish like mine (which is mostly hiding, thank goodness). Use something cute like this The Pioneer Woman 9 Inch Stoneware Pie Dish. I have seen this pie plate several times, and it is totally on my wish list!
- One pie crust unbaked
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup butter melted
- 1 tsp. vanilla
- 3 eggs
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
Place your pie crust into a 9-inch pie plate and turn on your oven to 325 degrees.
In a large bowl, combine the corn syrup, sugar, butter, vanilla and eggs. Beat well.
Stir in chocolate chips and pecans.
Pour into your pie plate atop the crust.
Bake at 325 degrees for 55-65 minutes. The pie should be deep golden brown, and the filling should be set. If the edges of the crust start to darken too much, you can cover them with foil for the last 15-20 minutes of baking. If you are using a shallow pie plate or the filling has come to the very top of your crust, you may want to put foil or a cookie sheet underneath to catch any spills.
Cool completely. I suggest slicing this pie into 12 pieces.