Triple Chocolate Chunk Pecan Pie

Recipe Ingredients

1		Baked pie shell - (recipe follows)
3 tablespoons	45ml	Unsalted butter - cut into 1" pieces
3/4 cup	120g / 4.2oz	Packed dark brown sugar
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Eggs (large)
1/2 cup	164g / 5.8oz	Light corn syrup
1 teaspoon	5ml	Vanilla extract
1 cup	146g / 5.1oz	Pecans - (4 ounces), toasted, chopped
2 oz	56g	Semisweet chocolate - cut into 1/4" pieces
2 oz	56g	Milk chocolate - cut into 1/4" pieces
2 oz	56g	White chocolate - cut into 1/4" pieces

Recipe Instructions

1. Adjust oven rack to center position, and heat oven to 275F. Place pie shell in oven if not already warm.

2. Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet, mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130F. Remove from heat, stir in pecans.

3. Pour mixture into warm shell. Scatter chocolate pieces over pecan mixture. Gently press them into the filling with the back of a wooden spoon.

4. Bake until center feels set yet soft, like gelatin, when gently pressed, 55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream

NOTES : If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250F oven for about twenty minutes.

Source:
Jon Egerton

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