Ina Garten Chocolate Pecan Pie Recipe
Looking for the perfect dessert? The Ina Garten Chocolate Pecan Pie Recipe is the winner. This pie is rich, sweet, and very crunchy.
Equipment
- 9-inch pie plate.
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small microwave-safe bowl.
- Wire cooling rack
Ingredients
- 1 unbaked 9-inch pie crust.
- 2 cups whole pecans.
- 3 large extra-large eggs.
- 1/2 cup granulated sugar.
- 1 cup dark corn syrup.
- 1/2 stick unsalted butter melted.
- 1 teaspoon pure vanilla extract.
- 1/2 teaspoon kosher salt.
- 6 ounces good semisweet chocolate chips.
Instructions
- Preheat your oven to 350°F. Place the crust in the pie plate.
- Place pecans on a baking sheet. Toast them for five to ten minutes.
- Whisk eggs, sugar, and corn syrup together. Add melted butter and vanilla extract.
- Stir in the chocolate chips and toasted pecans. Mix everything gently with a spoon.
- Pour the mixture into the unbaked crust. Spread the nuts evenly across the top.
- Bake for 50 to 60 minutes. The filling should be set and firm.
- Let the pie cool on a rack. This helps the chocolate set properly.
Notes
- Always use high-quality chocolate for better taste.
- Toasting the pecans adds a deep, smoky flavor.
- Do not overbake the pie or it gets dry.
- Serve it with a dollop of whipped cream.
- Cold pie slices better than warm ones.