Effortless Chocolate Pecan Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 deep 9-inch (23 cm) ready-made pie shell
→ Filling
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon real vanilla
04 -
60 ml thick whipping cream (1/4 cup)
05 -
55 g packed light brown sugar (about 1/4 cup)
06 -
3 big eggs
07 -
340 g jar hot fudge (12 ounces)
→ Topping and Mix-ins
08 -
115 g mini chocolate chips (about 2/3 cup)
09 -
300 g pecans, roughly chopped (about 3 cups)
# Instructions:
01 -
Crank your oven up to 175°C (350°F). Put the pie crust on a foil-covered baking tray and set it aside.
02 -
Pop off the hot fudge jar lid and peel off the seal. Microwave for about 40 seconds so it loosens up, then pour it all in a big bowl.
03 -
Stir in the salt, vanilla, cream, brown sugar, and eggs and whisk until you're looking at a really smooth batter.
04 -
Toss in a third of the pecans plus all the chocolate chips and fold them around so every bite gets a little of both.
05 -
Pour that chocolatey filling into your pie crust, then pile on the leftover pecans to cover the top.
06 -
Slide the tray into the oven's middle rack for about 40 to 45 minutes until it’s set in the center. Bring it out and wait for it to cool off before you slice.
# Notes:
01 -
Lining your pan with foil keeps messes in check and makes moving things safer.