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
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Ingredients
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1
batch of your favorite whole wheat pie Crust
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1/2 cup
brown rice syrup (or light corn syrup)
-
1/2 cup
honey
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6 tablespoons
butter
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3/4 cup
heavy cream
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4
large eggs + 1 egg for egg wash
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2 cups
pecan halves
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6 ounces
dark chocolate chips
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1/4 teaspoon
sea salt
-
Pinch
Maldon (or other flaky) sea salt (optional)
Directions
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Heat oven to 325°F.
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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.
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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.
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Pour into the uncooked pie shell. Whisk the egg yolk and brush the egg wash around the edges of the pie crust.
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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.
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