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If you need a last-minute Thanksgiving dessert recipe, this classic pecan pie is easy to make, and the chocolate chips make it a crowdpleaser for all ages.
1 premade pie crust
1 cup light corn syrup
1 cup sugar
5 tablespoons melted unsalted butter
1 teaspoon vanilla extra
1/2 teaspoon salt
3/4 cup chocolate chips, plus more for topping
2 cup pecans, plus more for topping
2 tablespoons milk
Preheat oven to 350° F.
Roll out the pie crust on a floured surface and transfer to a pie pan. Pressing the fork down against the pie edges, make marks all around the pie. Chill crust in the freezer for 5 minutes.
Mix the corn syrup, eggs, sugar, butter, vanilla and salt in a large bowl with a whisk until smooth.
Take the crust out of the freezer and sprinkle1/2 cup of chocolate chips and 1 1/2 cup pecans over the crust.
Pour filling into the pie crust and top with remaining pecans and chocolate chips.
Brush the edges of the pie crust with milk.
Bake on center rack of the oven for 60 to 70 minutes or until the center of pie springs back when tapped. (If the pie crust is browning too quickly, cover edges of pie with foil.)
Let pie cool for 2 hours on wire rack before serving.