You know you want a slice of this deep dark chocolate-y pecan pie on your dessert plate! Even if it's just a "little" slice!
All of your favorites are in this golden caramel filling. Melted butter starts us off, but we'll add dark brown sugar, dark corn syrup, fresh eggs and sea salt. Each ingredient has a specific purpose, and set up the filling so that it stays firm and tastes so silky and good! Make sure that you are using a good quality butter for this recipe - no margarine for us! And if you're feeling extra adventurous, you can also use browned butter as a starting point!
I prefer to use dark corn syrup and dark brown sugar, which gives this pie a deeper, richer flavor - but you can always use light corn syrup and granulated sugar if you prefer a lighter look and flavor. (I highly suggest that you give the dark brown sugar and dark corn syrup a try!)
Make sure that you use room temperature eggs. Room temperature are so important for this pie. Because of the melted butter in the filling, cold eggs will solidify and you'll end up with a filling that is not a smooth, silky and creamy, and patches of butter flavor and others that will just plain miss out on the butter flavor because it doesn't all mix up completely if the eggs are cold. Room temperature eggs definitely make a difference!
I use dark chocolate chips, because again, dark chocolate flavor is my favorite! If you can't get your hands on dark chocolate chips, you could also use semi-sweet chocolate chips. Or chop us a couple of dark chocolate bars. Sprinkle the chocolate chips or chopped chocolate on top of the pecans, and cover with the golden liquid filling.
All that's left to do now is take a bite! Hope that you enjoy this as much as we do!