This dressed-up rendition of a classic has a supremely satisfying filling.
Ingredients
1 cup dark corn syrup
1/2 cup sugar
2 large eggs
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup bittersweet chocolate chips (6 ounces), melted
1 1/4 cups pecans (5 ounces), finely chopped, plus whole pecans for garnish
1/4 cup dulce de leche
Garnish: whipped cream
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 2
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round, then fit into a 9-inch pie plate. Trim and crimp edge.
Step 3
Whisk together corn syrup, sugar, eggs, flour, butter, vanilla, and salt until combined. Stir in melted chocolate and pecans and pour into pie shell.
Step 4
If dulce de leche is very thick, thin with 2 to 3 teaspoon water. Pour dulce de leche over top of pie and swirl with a fork (swirl will not be visible in baked pie). Arrange whole pecans on top.
Step 5
Bake until top is puffed but slightly wobbly in center, about 50 minutes. Cool to room temperature, at least 2 hours.◊
