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Chocolate Pecan Pie

Ingredients

• Crust & Filling
• 1 refrigerated pie crust, uncooked
• 1-1/2 cups pecan pieces
• 1/2 cup semisweet chocolate chips
• 1 tbs. flour, plus more for tossing chocolate chips
• 4 eggs, beaten
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/4 cup cane syrup
• 3/4 cup light corn syrup
• 1/2 tsp. vanilla
• 1/8 tsp. salt
• 1/2 stick (4 tbs.) butter, melted
• Caramel Sauce
• 1/2 cup butter
• 1 cup brown sugar
• 1 cup heavy cream
• 1 tsp. vanilla
• Salt, to taste

Directions

Crust
Roll pastry out and fit into a pie pan. Trim the overhang to about 1 inch, then fold pastry overhang inward along the top edge of the pie pan. Press and crimp the top edges decoratively.

Prepare pie crust as directed. Remove from the oven and set aside to cool. Reduce oven temperature to 375 degrees F.

Filling
Spread the pecan pieces along the bottom of the crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces. Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.

Bake until the filling sets and pastry is nicely browned, usually about 45 minutes. Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature with caramel sauce.

Caramel Sauce
Combine butter and brown sugar in a skillet and cook over medium heat until butter is melted and brown sugar is dissolved. Add the heavy cream and bring to a boil, stirring often, approximately 5 minutes. Remove from heat. Stir in vanilla and salt. Mix well.