Shortcut Chocolate Pecan Pie

This pie is a perfect example of not only skipping a few steps, which I’ve deemed as unnecessary :), but also substituting (most of) the refined ingredients for whole ones.

Ingreadient

• 1 ½ cups whole-wheat flour
• ½ teaspoon salt
• ½ cup butter (melted (preferably unsalted))
• 2 tablespoons milk
• 3 eggs
• ½ cup brown sugar
• ¼ cup pure maple syrup
• 1 tablespoon butter (melted)
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 2 cups pecans (chopped or whole)
• ¾ cup chocolate chips (dark)

Step by step

1. Preheat oven to 375 degrees F.
2. In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk.
3. Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
4. In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
5. Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
6. Let cool for 5 or 10 minutes before serving. We think it is best topped with a little vanilla ice cream!