Preheat your oven to 300 degrees. Yes, three hundred.
While you can leave them intact, you'll get a better result if you coarsely chop them
Same with the chocolate. Chop or don't.
I say chop!
Mix the solids together as set aside.
Pecans and Chocolate Chips, living together? Mass hysteria!
Scramble the eggs
You can do this by hand, but the more ingredients you add, the harder this is going to get.
Add the white sugar a little at a time until incorporated. Scrape down as needed.
Now the light brown sugar. It's a little trickier since it clumps. Just take your time. Ramp up the speed if you need some help breaking it down. Scrape down.
Add the vanilla
Pinch of salt
Now the Golden Syrup. I prefer this over corn syrup. It's made from sugar cane. Yes, you can use Corn Syrup if you must.
Dump the pecan/chocolate mixture into the liquid. Fold together.
Drain. Wait... Drain? Yes, depending on the size of your crust, you'll probably end up with more wet than you need. Trust me.
I prefer a pre-made chocolate pie crust.
Dump the saturated pecan/chocolate mixture into the crust.
Spread it out, but don't pack it.
Pour about half of the liquid into the pie pan. Let it settle. Add more until the pecans & chocolate are almost covered.
Like this. Let it sit for a few minutes.
While your waiting, this is what you can do with the extra liquid. Nonstick spray a ramekin. Toss in a handful of pecans (and chocolate, I ran out) and cover with liquid.
Put your pie (and ramekin) on a sheet pan and into the 300 degree preheated oven. 50-60 minutes. Remember, three hundred. No higher.
30 minutes down
50 minutes. Cooking times vary.
Welcome to your pie!!!
Let it cool for about an hour before cutting. Any earlier and you'll have a gooey mess. But hey, if that's what you're into then go for it!
Happy Happy! Joy Joy!
Chocolate Pecan pie is the best desert in the galaxy. She just said it.
Watch Supergirl on CBS!
Video used without permission so this won't be here too long.