Chocolate-Pecan Chess Pie

Active Time:
20 mins
Cool Time:
2 hrs 30 mins
Total Time:
4 hrs
Servings:
8

Ingredients
1 All-Butter Pie Dough

1 ½ cups granulated sugar

2 tablespoons all-purpose flour, plus more for work surface

3 tablespoons cocoa powder

¼ teaspoon kosher salt

3 large eggs, lightly beaten

⅔ cup evaporated milk

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 ½ cups toasted pecan halves.

Directions
Preheat oven to 350°F. Roll out All-Butter Pie Dough on a lightly floured work surface into a 12-inch round. Place in an ungreased 9-inch pie plate, pressing dough into bottom and sides of pie plate. Fold excess dough under edges, and crimp as desired. Freeze until ready to use.

Whisk together granulated sugar, flour, cocoa powder, and salt in a large bowl until combined. Add eggs, evaporated milk, butter, and vanilla, whisking until smooth.

Arrange chocolate chips in bottom of prepared pie crust. Pour egg mixture over chocolate chips.

Bake at 350°F for 45 minutes. Carefully remove pie from oven, and top evenly with pecan halves. Return to oven, and bake until center is set and barely jiggles, about 10 minutes. Let cool as directed.