eggs slightly beaten, (extra large)
packed dark brown sugar
dark karo syrup
light karo syrup
vanilla, (cooks or nielsen-massey)
2 1/2 c
semi sweet chocolate chips (guitarrd or pistoles noir or flat choc. disks found at whole foods market)
9 inch unbaked pie crust
optional, dark rum or espresso
heavy whipping cream
powdered sugar to taste
1Start with sprinkling a pinch of cinnamon on the bottom of an unbaked pie crust. Bake your pie crust at 450 F for 5-7 mins. Take out the pie crust and proceed with the next step.
2Next, turn the oven down to 350F.
Either you can add the chocolate chips directly to the warm pie crust (bottom crust only) and spread evenly or melt the chocolate chips in a separate bowl and then spread on the bottom of the crust. Feel free to experiment with another pinch of cinnamon or try a dash of espresso or dark rum into the melted chocolate mixture, which is all optional.
3In a large bowl, stir in first seven ingrediants until well blended.
4Stir in pecans, pour into pie crust.
Bake for 50-55 minutes.
The best way to tell if the pie is done is when it poofs up. Another way is to insert a knife and if it comes out clean, then it's done.
5Let pies cool on rack.
Top with homemade whipping cream.
6Note to chef: Optional Pie Crust Recipe (2 pies)
2 1/8 c. sifted all purpose white flour
1 1/4 tsp. salt
2/3 c. chilled shortening
5 Tbsp. ice water
Mix all together. Wrap in plastic and refrigerate for 30 mins. before rolling out.