Texas Pecan Pie

 Before the pie goes in the oven.

After the pie is baked.

This pie is one of my brother's favorite pies!  It has been part of my Thanksgiving pie repertoire for over 20 years!  I learned this recipe when we lived in Texas, no surprise there!  It is similar to a Derby pie which is a very southern style pie.  It is very sweet, like most pecan pies, but with the addition of chocolate, it somehow elevates the simple nut pie. 

As Always,

ENJOY!

INGREDIENTS

• 3/4 stick unsalted butter
• 1 1/4 cups packed light brown sugar
• 3/4 cup light corn syrup
• 2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups pecan halves (1/2 pound), divided
• 1/2 cup semi-sweet chocolate chips
• pastry dough (dough for 1 pie disk)
2. Preheat oven to 350°F with a baking sheet on middle rack.
3. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
4. Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
5. Sprinkle chocolate chips evenly over pie shell, then add 1/2-1 cup of pecans to pie shell and pour corn syrup mixture evenly over them.With reserved whole pretty pecans, lay in circles on top of pie. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.