BEST CHOCOLATE PECAN PIE RECIPES

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges. Bake until lightly golden and only par-baked, 15 minutes.  Increase oven temperature to 400°. In a large bowl, beat eggs until slightly foamy, then stir in browned butter, white sugar, and brown sugar. Whisk together until fully combined, then stir in flour, milk, bourbon, and vanilla. Add pecans and chocolate chunks and stir until fully combined. Pour mixture into par-baked pie crust.  Bake 10 minutes, then lower oven to 325° and bake until top no longer jiggles in center, 40 to 50 minutes more.  Let cool completely before slicing and serving.