Ingredients
- 1 blind-baked sourdough pie crust
- 2 and 1/2 cups shelled pecans (halves)
- 1/2 cup dark chocolate chips
- 5 Tablespoons butter
- 1/2 cup packed light brown sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornstarch or potato starch
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (240ml) pure maple syrup*
- 1/4 cup raw honey
- sea salt for sprinkling
Instructions
- Preheat your oven to 350° F.
- Brown the butter in a small saucepan until bubbly, and a dark golden color. Stir it continuously, careful not to burn it. Once it is medium golden brown, Remove from heat and allow the butter to cool completely to room temperature.
- Spread the pecans and sprinkle then chocolate chips evenly inside the blind-baked pie crust*. Set aside.
- Whisk the browned butter, brown sugar, flour, and starch in a large bowl until combined and thick.
- Whisk in the vanilla extract, salt, eggs, pure maple syrup, and honey until combined (I use a hand mixer for this part).
- Pour evenly over pecans and chocolate chips. Gently submerge any pecans that float with a fork to coat them in the mixture.
- Bake the pie for 50-60 minutes on the middle rack. After the first 20 minutes of bake time, check the pie. Tent a piece of aluminum foil over the whole pie if the top is browning too quickly. (you should place the pie pan directly in the oven. Some people like to put the pie pan on a sheet pan to prevent messes. If you do this, you may need to bake a little longer. You’ll know the pie is done when it doesn’t jiggle)
- Remove the pecan pie from the oven and sprinkle a pinch of sea salt over the top.
- Place the pie dish on a wire rack to cool completely. The pie filling will set as it cools, so do not slice it until it has cooled for a few hours.
- Slice and serve the pie at room temperature.
- Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
