Pecan-chocolate Chip Pie

  • on October 31, 2007
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Ingrients & Directions

1/2 lb Butter
1/2 lb Cream cheese
2 ts Vanilla
2 c Flour

1 c Pecans
4 tb Unsalted butter
2 Eggs
1 c Dark corn syrup
1/4 c Molasses
1/2 c Brown sugar
1 ts Vanilla extract
1/4 c Chocolate chips (or more)

FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer
or processor. Reduce speed to low and add the flour. Mix until just
incorporated. Remove the dough, form into three balls and wrap in
plastic wrap. Chill one hour before using. Uncooked dough can be
frozen up to two months. Freeze uncooked balls of dough or freeze
dough in pie tins. Makes three 10-inch pies. FOR FILLING: MIX PECANS
AND BUTTER in a small saucepan over medium heat and cook until butter
turns a golden color. Remove from heat and set aside. In a mixing
bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix
until smooth and then mix in the pecans and butter. Pour this filling
into the pie crust and sprinkle with the chocolate chips. Place on
the middle rack of a preheated 350F oven and bake until the center of
the pie is set, about 35 to 40 minutes. Remove from the oven and let
the pie cool before serving.

6 Servings

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