¾cup (135g)semi-sweet or bittersweet chocolate chips
Instructions
Preheat the oven to 400° F.
Make pie crust according to recipe directions, crimp the edges, and put in the freezer while you prepare the filling.
Add the eggs to a medium bowl and whisk well. To the eggs, add sugar, light or dark corn syrup, butter, and vanilla extract. Mix well.
Pour in the pecans and stir to fully incorporate.
Sprinkle the chocolate chips over the bottom of the chilled pie crust.
Pour the pecan filling over the chocolate chips.
Bake pie for 5 minutes and then turn temperature down to 350° F and bake for an additional 45-50 minutes, checking halfway through and covering crust edges if needed, until the center no longer jiggles.
Let the pie cool to room temperature on a wire rack, at least 2 hours, before serving. Store leftover pecan pie in the refrigerator. It will keep for up to 3 days.