Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
- 4 1/2 ounces semisweet chocolate
- 2 tablespoons unsalted butter
- 3 eggs
- 1/2 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 1/2 cups pecan halves or pieces, toasted
- 1 unbaked 9-inch pie shell
Using a double boiler or a bowl over boiling water, melt the chocolate and butter. Whisk together until well combined and shiny.
In a mixer bowl or other medium bowl, mix together the eggs, light brown sugar, corn syrup and maple sugar. Add the melted chocolate, vanilla, cinnamon and salt. Mix well.
Use a spatula to fold in the pecans.
Lightly dust both sides of the pie shell with flour and fit the dough into the pan. Crimp or flute the edges for a decorative look.
Pour the chocolate pecan mixture into the pie shell.
Place in oven and bake for 50 to 55 minutes until done. Pie will be slightly loose in center. If edges begin to brown too much, cover them with strips of aluminum foil.
Let the pie cool to room temperature before cutting. If you like, serve with whipped cream or vanilla ice cream.