Great recipe - tast just like the cookies - in a slice of pie. I like it chilled.
- Carbohydrate 53.9419026609 g
- Cholesterol 89.936 mg
- Fat 38.0386516229019 g
- Fiber 2.32993977404759 g
- Protein 5.43169054124189 g
- Saturated Fat 17.9294478066523 g
- Serving Size 1 1 Serving (116g)
- Sodium 252.966614601998 mg
- Sugar 51.6119628868524 g
- Trans Fat 2.8148075900937 g
- Calories 569 calories
Step-by-step
- Preheat oven to 325
- In a large bowl, beat eggs until foamy; add flour, sugar, and brown sugar; beat until well blended.
- Blend in melted butter.
- Stir in chocolate chips and nuts
- Pour into unbaked 9 inch deep-dish pie shell.
- Cook at 325 for 1 hour.
Can melted butter be swapped for softened butter without changing the final density of a custard-style pie? Whisking melted butter directly into foamy eggs creates a batter rather than a traditional creamed emulsion, yielding a dense, chewy interior beneath the crust. Cooled butter prevents premature coagulation of the eggs, ensuring the liquid base remains smooth before the chocolate chips and chopped pecans are folded in.
Freshly shelled pecans provide a pronounced oil content and crisp snap that packaged, pre-chopped nuts often lack due to oxidation over time. Toasting those pecans briefly at 325 degrees Fahrenheit before mixing releases volatile aromatic oils, transforming the nutty backbone of the dessert. Stale nuts introduce bitterness and retain a cardboard-like texture that fails to soften properly during the hour-long bake.
Gluten-free flour blends can replace all-purpose flour when substituting for dietary restrictions, though adding xanthan gum at a standard ratio of one-half teaspoon per cup prevents excessive crumbling. Standard deep-dish pastry shells require an unbaked state to properly absorb the buttery filling without scorching the edges during the extended heat exposure. Aluminum foil shields placed over the crust perimeter at the thirty-minute mark prevent over-browning while the center sets completely.
Chilling the finished pie for at least two hours firms the melted chocolate and solidifies the butter, producing clean slices rather than a loose interior. Room-temperature resting allows the sugar crystals to relax, but refrigeration concentrates the flavor profile of the chocolate chips and toasted nuts. Stored properly in an airtight container, the dessert maintains structural integrity for up to four days without losing moisture.
