Ingredients
- 9-inch pie crust
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 4 tbsp unsalted butter, melted
- 3 large eggs
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups pecan halves
- 1/2 cup semi-sweet chocolate chips
Optional Ingredients
- 1 tbsp bourbon
- 1/2 tsp ground cinnamon
- 1 tbsp flaky sea salt (for topping)
- Whipped cream (for serving)
Instructions
- Preheat oven to 350°F. Place the pie crust into a 9-inch pie dish and crimp the edges.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth and glossy.
- Sprinkle pecan halves evenly across the bottom of the pie crust, then add chocolate chips so they fall between the nuts.
- Pour the filling mixture slowly over the pecans and chocolate, letting it settle evenly.
- Bake for 45–55 minutes until the center is mostly set with a slight jiggle (not liquid). If the crust is browning too fast, loosely tent the edges with foil.
- Cool the pie at room temperature for at least 2 hours before slicing so it sets fully.
- Slice and serve as-is or with whipped cream and a pinch of flaky salt if desired.