The classic pecan pie gets an indulgent dose of chocolate to make it more delicious than ever! Perfect for celebrations of all kinds, learn how to make this beloved southern dessert.
Tip: Pull eggs & butter out about an hour before you begin to allow them to come to room temperature. This will help them combine much better.Preheat oven to 400°
Place pecans on a parchment-lined cookie sheet and place in the oven for approximately 5 minutes or until nuts are lightly toasted. Watch carefully as they can go from perfect to burned very quickly. Once toasted, remove the pan from oven and lift the parchment paper (with nuts on it) off of the pan and place onto a cooling rack to fully cool.
Once nuts have cooled, reserve about ¾ of the pecan halves whole and chop the rest. Set aside. Reduce oven temperature to 375°
In a large mixing bowl, combine sugars, butter, eggs, and vanilla. *Make sure your butter is not hot when you mix it in - we don't want to start cooking the eggs. Add chopped nuts and chocolate chips to the mix.
Pour chocolate-nut mix into un-baked pie shell. Top with remaining pecan halves. Bake at 375° for 35 - 40 minutes or until the filling is set. Keep an eye on it so that you don't over bake.