advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Emeril's Pecan-Chocolate Chip Pie

For a sure-fire winner this time of year, nothing beats pecan pie. It's a favorite down-South dessert that is always on the menu for gatherings at my house. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients. The aroma of this pie baking will bring your kids (and guests) running.

  • Prep:
  • Total Time:
  • Servings: 10
Emeril's Pecan-Chocolate Chip Pie

Source: Everyday Food, November 2010

Ingredients

  • 1 1/2 cups pecan halves
  • 1 store-bought or homemade pie crust in a deep-dish 9-inch plate
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon all-purpose flour, plus more for coating chocolate chips
  • 3 large eggs, lightly beaten
  • 1 cup packed light-brown sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup (1/2 stick) salted butter, melted

Directions

  1. Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.

  2. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Reviews (2)

  • SKS 18 Nov, 2012

    I made this for an office holiday potluck, and it disappeared fast! Pecan pie and chocolate, yes!

  • amyjj 21 Nov, 2011

    Awesome!

Related Topics