Molly's Chocolate Pecan Pie (for Daniel's Birthday) adapted from a recipe by Emeril.  BAM!

1 1/2 cups pecans
1 cup milk chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt

Preheat the oven to 375 degrees F.


In a bowl, mix eggs, sugars, corn syrup, vanilla and salt.

Layer pecans in bottom of pie shell. Pour 1/3 of the filling over the pecans. Layer chocolate chips. Pour 1/3 of the filling over the chips. Layer remaining pecans. Pour remaining filling over the pecan pieces.  Cover crust with strips of foil to prevent burning (remove 10 to 15 minutes before done baking).

Bake until the filling sets, 60 to 70 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with vanilla ice cream.


We haven’t tried it yet, but Molly thought it stayed in the oven a little too long (70 minutes) and was unhappy with the color.  I think it’s gorgeous!