Give pecan pie an upgrade this Thanksgiving with help from pastry chef Valerie Nin. Inspired by her mom’s annual Derby Pie (Nin grew up in Cincinnati, bordering Kentucky), the dessert pro adds chocolate chips to the classic nut pie. Toast the pecans first for extra autumnal flavor and bake in your favorite pie shell.
- 1 1/4 cup pecan halves
- 1 cup light corn syrup
- 1 cup packed dark brown sugar
- 1/3 cup melted butter
- 1 teaspoon vanilla
- 1 teaspoon kosher salt (if you use table salt, use 1/2 teaspoon)
- 3 large eggs, slightly beaten
- 1/2 cup semi-sweet chocolate chips
- 1 pie unbaked pie shell, 9-inch
- Preheat the oven to 300°F. Toast the pecan halves for ten minutes. Let them cool, then roughly chop and set aside. Set oven for 350°F.
- In a large bowl, whisk together the corn syrup, brown sugar, butter, vanilla and salt.
- Add in the slightly beaten eggs and blend well; stir in the chopped pecans and chocolate chips.
- Pour the mixture into the pie shell and bake for 45 minutes, or until set. Cool and serve with a dollop of whipped cream or vanilla ice cream.