The Best Pecan Pie Recipe. Just in Time for Thanksgiving!
Do you get tired of the same old dessert recipes for Thanksgiving? Pecan pie, pumpkin pie, apple pie….
Don’t get me wrong, I love tradition. We all have our special memories and favorite recipes we enjoy.
But I do like to branch out and try something a little different from time to time. Several years ago, we discovered a pecan pie recipe that is amazing. It’s a chocolaty twist to a classic favorite. It. Is. Awesome.
And we get asked to make it year after year after year…
Have I ever lied to you?
So, are you ready to wow your family and score some points with your mother-in-law? You’ll have the highlight of the dessert table.
Chunky Pecan Pie Bars
1 1/2 cups of flour
1/2 cup butter softened
1/4 cup packed brown sugar
3 large eggs
3/4 cups corn syrup
3/4 cup raw sugar
2 T butter, melted
1 t vanilla
1 3/4 cups semi-sweet chocolate chips
1 1/2 cups coarsely chopped pecans
PREHEAT oven to 350 degrees. Grease 13 x 9 inch baking pan. OR you can use a deep dish pie pan.
*FOR THE CRUST: Beat flour, butter, and brown sugar in a small mixer bowl until crumbly. Press the mixture into the pan. On the bottom for a rectangular pan, or on the bottom and up the sides for a pie pan. Bake for 12 - 15 minutes or until lightly browned.
FILLING: Beat eggs, corn syrup, granulated sugar, butter, and vanilla in a medium bowl with a wire whisk. Stir in chocolate chips and pecans. Pour evenly over baked crust. Bake for 25 - 30 minutes or until the center is set. Cool completely, and slice into bars or wedges.
*You can easily make this crust gluten free. Just use a gluten free baking flour instead of regular flour. I’ve done it, and it works out great.
I would love to hear if you make this yummy recipe and what your family and friends think! It really is a favorite around here!