Ruth's Chocolate Pecan Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, chilled and cut into small pieces – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the Filling: – 1 cup semi-sweet chocolate chips – 1 cup pecan halves – 3 large eggs – 1 cup light corn syrup – 1/2 cup granulated sugar – 1/4 cup unsalted butter, melted – 1 teaspoon vanilla extract – 1/4 teaspoon salt

1. Preheat your oven to 350°F (175°C). 2. For the pie crust, combine the flour and salt in a bowl. Add the chilled, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the pie crust on a floured surface and transfer it to a 9-inch pie dish. Trim the excess crust and crimp the edges.



 In a small saucepan, melt the chocolate chips over low heat, stirring until smooth. Spread the melted chocolate over the bottom of the pie crust. Sprinkle pecan halves over the chocolate layer.

 In a bowl, whisk together the eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until well combined. Pour the egg mixture over the pecans and chocolate in the pie crust.

 Bake in the preheated oven for about 50-60 minutes or until the center is set. Allow the pie to cool completely before slicing and serving.