Classic pecan pie studded with bittersweet chocolate.
Ingredients
1 unbaked homemade or store-bought pie crust, thawed if frozen
4 tablespoons (1/2 stick) unsalted butter
3 large eggs
3/4 cup light corn syrup
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
8 ounces pecan halves (about 2 cups), divided
3 1/2 ounces bittersweet or semi-sweet chocolate, such as Lindt 70% Dark Chocolate bar, or heaping 1/2 cup chocolate chips
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Roll the pie dough out, if necessary, into a 12-inch round. Line a 9-inch pie pan (not deep dish) with the dough, pressing it into the bottom and up the sides. Trim all but 1 or 2 inches of the pie dough from around the edge, then crimp the edges. Refrigerate for at least 30 minutes.
Place 4 tablespoons unsalted butter in a large, microwave-safe bowl and microwave until almost melted, 40 to 60 seconds. (Alternatively, heat butter in a small saucepan over medium-low heat until melted.) Set aside to cool slightly.
Add 3 large eggs, 3/4 cup light corn syrup, 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the melted butter, and whisk until smooth.
Pick out and reserve 4 ounces (1 cup) of the prettiest pecan halves and set aside for topping the pie. Coarsely chop the remaining 4 ounces (1 cup) pecan halves until the pieces are no larger than chocolate chips. Coarsely chop 3 1/2 ounces bittersweet or semi-sweet chocolate, if necessary.
Remove the pie crust from the refrigerator and place on a parchment-lined baking sheet. Scatter the chopped pecans and chocolate in an even layer in the crust. Pour the filling over the chopped pecans and chocolate. Pick up the pie and tap gently on the counter to pop any large air bubbles. (Note: If using a thawed frozen crust, add only enough filling to come up to the rim of the pie plate, do not overfill.)
Arrange the reserved pecan halves in concentric circles on the top of the pie, making a ring around the outside edge of the filling and working your way in toward the center. Cover the surface of the pie completely, but you may have a few extra pecans leftover.
Bake until the filling is just set but still slightly wobbly in the middle, and an instant-read thermometer inserted into the center of the pie registers at least 200°F, 40 to 45 minutes. Begin checking the pie at 30 minutes, and if the nuts or crust brown too quickly, cover loosely with aluminum foil. The filling will be very hot and will continue to cook once removed from the oven.
Transfer the pie to a wire rack and let cool completely, about 4 hours. Serve at room temperature.
