Pecan-Chocolate Chip Pie

Recipe Ingredients

		Dough
1/2 lb	227g / 8oz	Butter
1/2 lb	227g / 8oz	Cream cheese
2 teaspoons	10ml	Vanilla
2 cups	125g / 4.4oz	Flour
		Filling
1 cup	237ml	Pecans
4 tablespoons	60ml	Unsalted butter
2		Eggs
1 cup	328g / 11oz	Dark corn syrup
1/4 cup	59ml	Molasses
1/2 cup	80g / 2.8oz	Brown sugar
1 teaspoon	5ml	Vanilla extract
1/4 cup	27g / 1oz	Chocolate chips - (or more)

Recipe Instructions

FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough, form into three balls and wrap in plastic wrap. Chill one hour before using. Uncooked dough can be frozen up to two months. Freeze uncooked balls of dough or freeze dough in pie tins. Makes three 10-inch pies.

FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color. Remove from heat and set aside. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix until smooth and then mix in the pecans and butter. Pour this filling into the pie crust and sprinkle with the chocolate chips. Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set, about 35 to 40 minutes. Remove from the oven and let the pie cool before serving.

Source:
Emeril Lagasse

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