Ingredients
- For the Crust:
- 3 cups of flour
- 1 cup of butter
- 1/4 cup of sugar
- 1 tsp of salt
- For the Filling:
- 1 + 1/3 cups of toasted pecans
- 3 eggs
- 3/4 cup of brown rice syrup
- 2/3 cup of unpacked brown sugar
- 2 tbsp. of butter – melted
- 1 tbsp. of flour
- 1 tsp. of vanilla
- 1/8 tsp. of salt
- 1/3 cup of semi-sweet chocolate chips
- First, you’ll want to make your pie dough. Follow my recipe linked in this post!
- Preheat oven to 375 degrees.
- When your dough is made and is properly chilled, put a skillet or pan on medium-lo heat.
- Add your pecans and toast for 2-5 minutes, or until they just begin to deepen in color and are fragrant.
- Let these cool and melt your butter in the microwave and allow it to cool for a minute.
- We’re using eggs and we don’t want hot nuts or butter to cook them.
- Combine melted butter, pecans, 1 tbsp of flour, brown sugar, brown rice syrup, salt and vanilla in a bowl.
- Mix.
- Crack and whisk your eggs in a small bowl and pour them into the pecan mixture.
- Lastly, add the chocolate chips.
- If your pie dough isn’t pressed into your pie dish, do so now.
- Pour the chocolate-pecan mixture into the unbaked pie shell.
- Slide the pie into the oven and don’t touch!
- Let it bake for 50-60 minutes and remove it when the filling is set, or it doesn’t look too wet or jiggly in the middle.
- This will take about an hour to cool, but you can make it a day or so ahead of your next event.