1 Pre-made deep pie shell
1 cup light corn syrup
1/2 stick butter
1 cup packed brown sugar
1 cup granulated sugar
5 eggs
2 tbls vanilla extract
2 tbls flour
3 Cups pecan pieces
- Preheat oven to 300*
Combine corn syrup, butter, sugar(s), in a saucepan over medium to high heat. Bring mixture to a boil.
Reduce heat and let simmer, stirrring occasionally for 15 minutes or until sugars are dissoved and color begins to deepen.
Combine eggs and vanilla in a mixing bowl, beating lightly with a fork to blend.
Remove pan containing hot syrup from heat.
Stir a little hot syrup into egg so as to not scramble/cook the eggs. Immediately pour the egg yolk mixture back into the pot containing the syrup.
Stir to blend well. Whip in flour and set aside.
Fill pie shell with pecan pieces. Pour syrup into pice shell.
Place pie in center of a cookie sheet in oven. Bake for 20-25 minutes or until edges are bubbling but center is still a little loose.
Cool pie. Place in ziplock bag and remove the air. Freeze overnight.
Slice pie into eight even slices while frozen (serrated or very sharp knife needed.)
Jab pieces with a fork and dip into chocolate sauce. Drop onto parchment paper and refrigerate.
Dipping chocolate:
1 lb dark semi-sweet chocolate chips
2 tbls hazelnut (optional/prefered) or corn oil
- Heat chocolate in double boiler until melted.
Whisk in oil.
Turn off heat and use when pie comes out of freezer.
