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
1 9-inch pie
batch of your favorite whole wheat pie Crust
brown rice syrup (or light corn syrup)
large eggs + 1 egg for egg wash
dark chocolate chips
Maldon (or other flaky) sea salt (optional)
In This Recipe
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.