One of the many holiday traditions in my family is that the day before thanksgiving, I'm in the kitchen with my mom all day cooking and baking. One of my absolute favorite things to not only eat on Thanksgiving, but to bake, is our classic Chocolate Chip Pecan Pie. If you are looking for a dessert to make this holiday season, then I reccommend to keep reading and follow the recipe below!
Enjoy, xo
Ingredients:
3 Eggs
1 Cup of Corn Syrup (1/2 Cup of light and 1/2 Cup of Dark)
2/3 Cup of Granulated Sugar
1/3 Cup of Margarine or butter, melted
1 Teaspoon of Vanilla Extract
1 and 1/4 Cups of pecan halves
3-4 ounces of semi-sweet chocolate chips
For the pie filling:
In a mixing bowl beat eggs lightly with a beater or whisk (either one is fine) until combined. Stir in corn syrup, sugar, margarine or butter, and vanilla. Stir well. Stir in pecan halves.
Place a pastry lined 9 inch pie plate on the oven rack. Pour the filling into the pastry lined pie plate.
Pour in you semi-sweet chocolate chips, and fold them into the filling.
For the leaf crust: Take a second sheet of pastry dough, in addition to what is already under the filling, and place leaf cookie cutters into it (these will make your leaf cut outs.)
Next, you are going to want to brush the top rim of the pie crust with a little bit of egg wash, then place your leaves on top of that crust and brush those with a little more egg wash.
Cover edge of the pie with foil, bake in a 350 degree oven for 25 minutes.
After it comes out, remove the foil and bake it for another 20 to 25 minutes or until a knife inserted near the center of the pie comes out clean.
Cool pie on a wire rack after it is out of the oven.
