- 443 grams light corn syrup
- 183 grams brown sugar
- 88 grams butter, melted and cooled
- 6 eggs, kitchen temperature
- 12 grams coffee extract
- 12 grams vanilla extract
- 2 grams ground cinnamon
- 3 grams salt
- 400 grams pecan halves and pieces
- 171 grams bittersweet chocolate chips
- 2 homemade or store-bought piecrusts, par baked
Yield: 2 pies, 8 servings each
Preheat oven to 425°.
Whisk corn syrup and brown sugar together. Whisk in butter. Whisk in eggs. Whisk in extracts and spices. Using a spatula, stir in the pecans, then the chocolate chips.
Divide filling among the two par-baked piecrusts. Place pies on a sheet pan and bake in the preheated oven for 15 minutes. Meanwhile, tear two large foil squares and cut a round 9-inch hole in the center of each. When the pies have baked for 15 minutes, remove them from the oven and fit the foil over the crusts of each—the filling should be exposed, the crust covered.
Lower the oven temperature to 350° and continue to bake pies for another 15–20 minutes, or until the filling is just set in the middle.
Remove foil and let cool to kitchen temperature before serving.
May be rewarmed to serve, or served at room temperature.
Recipe courtesy of Chef Brandon Sharp