Author Peter Golden Serves His Chocolate-Chip Pecan Pie


I’m indebted to Southern Living for the measurements, because I usually measure by eye.






1 cup sugar
5 cups of brown sugar
4 eggs
1⁄4 cup butter
5 teaspoons of vanilla
2 tablespoons of flour
2 tablespoon of milk
5 cups of pecans (Use your fingers to break them)
5 cups of pecan halves
Nestle Toll House Semi-Sweet Chocolate Morsels, 11.5 ounce bag
1 deep-dish pie shell

Preheat oven to 325°.

Whisk eggs in a bowl while half the package of morsels are heated in a double boiler, stirring the chocolate until it is melted. (Warning! Don’t allow the water in the bottom of the double boiler to boil!); add all the ingredients into the bowl and whisk until smooth.

Pour into the piecrust, top it with pecan halves and the rest of the morsels. Bake for a half hour, lower the oven to 275° and bake for another half hour.

Turn off the oven and leave the pie there for two hours with the door slightly open.