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“Pecans and syrupy caramel studded with chocolate chips makes this the best pecan pie ever. By cooking the filling on the stove, it creates a smooth caramel like filling rather than the gelatinous filling that is usually in a pecan pie. I promise you, once you try this recipe you won't make another.”
READY IN:
1hr 35mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Place crust in pie plate and refrigerate until ready to use.
  2. Preheat over to 350.
  3. Heat the sugar and corn syrup in a small saucepan over medium low heat, stirring occasionally, until the sugar is dissolved. 5-10 minutes.
  4. Transfer to a medium bowl and stir in butter and salt until butter is melted. Allow to cool for 15 minutes, stirring occasionally.
  5. Add the eggs and vanilla to the cooked sugar mixture while beating contstantly with a whisk. Stir in pecans and chocolate and pour immediately into pie shell and place in the oven. You do not want to stir to long, because you do not want the chocolate to completely melt. You want the chips to remain pretty much intact,.
  6. Bake the pie in the center of the oven until the top is fully risen, set and crisp to the touch, 50-55 minutes. There will be little cracks on the surface.
  7. Remove from oven and cool the pie on the rack. You can serve the pie once it is cool, but it is really better the next day.

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