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1 (9-inch) pie crust

1 ½ cups pecans, chopped or halved

1 cup semi-sweet chocolate chips

1 cup corn syrup (light or dark)

½ cup brown sugar

3 large eggs

¼ cup butter, melted

1 tsp vanilla extract

¼ tsp salt

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1. Preheat your oven to 350°F. Place your pie crust into a 9-inch pie dish and crimp the edges.

2. Sprinkle the chocolate chips evenly over the bottom of the crust.

3. In a medium bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.

4. Stir in the pecans.

5. Pour the mixture over the chocolate chips in the crust.

6. Place the pie on a baking sheet and bake for 50–60 minutes, until the center is set.

7. Cool at room temperature for at least 2 hours before slicing.

Let the pie cool fully before slicing to avoid a runny filling.

To toast pecans, place them in a dry skillet over medium heat for 3–5 minutes.