A delightful change from the usual pecan pie, with several types of chocolate nestled among the caramel-like filling. Try a slice topped with Caramel Whipped Cream.
- 1 single crust pie dough
- 1/3 cup of semi-sweet chocolate chips
- 1/3 cup of milk chocolate chips
- 1/3 cup of white chocolate chips
- 3 tablespoons unsalted butter, cut into 1 inch pieces
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup light corn syrup
- 1 teaspoon vanilla
- 1 cup pecans, toasted and chopped into small pieces
- While preheating your oven to bake the pie shell, roast the whole pecans on a rimmed baking sheet for about 5 to 7 minutes. Watch carefully so they don’t burn and stir them every couple minutes. Chop them up when they have cooled sufficiently.
- Follow the directions for partially baking the pie crust. Melt the butter in the bowl of your stand mixer by placing it in a pot of water set over medium low heat. The water should not simmer.
- Remove the bowl when the butter is completely melted and mix in the sugar and salt with a wooden spoon. Stir until all the butter is absorbed. Attach the bowl to the stand mixer. With the whisk attachment, beat in the eggs, then corn syrup and vanilla.
- Return the bowl to the pot of hot water and stir the mixture until it reaches 130 degrees on an instant read thermometer. This can take anywhere from 10 to 15 minutes. (The mixture should be shiny and hot.) Remove from the heat and stir in the toasted chopped pecans.
- When the pie shell comes out of the oven, pour the pecan mixture into the pie shell. Sprinkle the chocolate chips over the pie filling and use the back of a spoon to push them down into the filling. Adjust the oven temperature to 275 degrees and move an oven rack to the middle position. Bake the pie for 55 to 65 minutes, when the filling is set but soft when pressed with the back of a spoon. Transfer to a wire rack to cool for 4 hours.
Caramel Whipped Cream
- 1 and 1/3 cup whipped cream
- 1 tablespoon brown sugar
- 1 tablespoon of Torani Caramel Syrup
- Chill bowl and beater(s) in a freezer for about 10 minutes. Add all ingredients into the bowl and whip at low speed for about 30 seconds, or until the mixture gets frothy with bubbles. Increase the speed to medium for another 30 seconds. Then turn the speed to high and whip until the cream is nearly doubled in volume, smooth, thick, and soft peaks form when you remove the beaters or whisk, about 1 to 2 minutes. (Soft peaks are when the point of the peak falls over and touches the whipped cream. A stiff peak will stand up straight.)
- Category: Dessert
- Cuisine: American