cups packed brown sugar cup light corn syrup eggs lightly beaten tablespoons molasses teaspoon vanilla extract teaspoon salt cup chocolate chips cups pecan halves, divided Dough for a single 9-inch pie crust
In a medium mixing bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Fold in the chocolate chips.
Set aside 1 ¼ cups (about 57 pieces) of pecan halves for the top of the pie. Finely chop the remaining pecan halves.
Add the chopped pecans to the mixing bowl and stir until all the ingredients are well combined. Pour the mixture into the pie crust.
Gently arrange the reserved pecan halves in a circle over the filling.
Bake the pie for 55-65 minutes or until the center is no longer wobbly. Check halfway through baking time to ensure the pie crust is not browning too quickly. If it is, cover the edges with aluminum foil for the duration. Cool the pie completely on a wire rack before serving. Refrigerate leftovers.
502 kcal per serving
27 g per serving
63 g per serving