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Author Notes: This pie is a mashup: somewhere between a chess pie and a pecan pie you find a rich, luscious chocolatey gooey dessert for the most indulgent of your esteemed guests. Requires a 9-inch deep dish pie pan. —Community Grains
Makes 1 9-inch pie
batch of your favorite whole wheat pie Crust
cup brown rice syrup (or light corn syrup)
cup heavy cream
large eggs + 1 egg for egg wash
cups pecan halves
ounces dark chocolate chips
teaspoon sea salt
pinches Maldon (or other flaky) sea salt (optional)
- Heat oven to 325°F.
- In a small saucepan over low heat, combine brown rice syrup, honey, butter, and optional molasses. Increase the heat to medium-low, stirring until butter is melted, about 5 minutes. Stir in the cream and sea salt. Remove from heat and allow to cool for about 10 minutes.
- This is a good time to roll out the pie dough to a quarter inch and gently set into your 9-inch pie pan. Trim off any pie dough hanging over the edge and set aside. In a large mixing bowl, whisk the eggs. Slowly pour in the syrup and butter mixture, whisking constantly until evenly incorporated. Stir in the chocolate chips and pecans.
- Pour into the uncooked pie shell. Whisk the egg yolk and brush the egg wash around the edges of the pie crust.
- Bake for 45-60 minutes until the filling sets in the middle (that looks like a very subtle movement, but not a loose jiggle). Careful not to let the crust burn – you may want to wrap tin foil around the edge if it begins to get too dark.