Trust me on this one. I have made this for the last 4 years and I make it any time I ever need to bring a dessert. If I had a restaurant, you can bet your ass this would be on the menu. Bring this to the table and you’ll become a Thanksgiving legend. Am I overhyping this? I promise you, I’m not.
But, don’t give anyone the recipe because it is NOT made for your waistline. But once a year, and you’re good.
Let’s cut to the chase. This isn’t my recipe, it’s from Bon Appetit (you can view the OG recipe here), but I make it simple by not making the whipped cream (it doesn’t need it), using store-bought pie dough, skipping the vanilla bean, and not arranging the pecans in concentric circles (I don’t have time for that!) You can make this in the morning to present at Thanksgiving or the night before in about 30 minutes plus 45 minutes cook time. Literally so easy, so impressive, fan fav.
Okay, let’s get to it.
1 package frozen pie crusts (the rolled ones, not the ones that are already in the tin)
3 cups chopped pecans (you can also use any combination of almonds, walnuts, and pecans)
1/4cup (1/2 stick) unsalted butter
3 tsp vanilla extract
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
1/4 teaspoon salt
3 large eggs
4 ounces semisweet or bittersweet chocolate, chopped
Thaw your pie crust for about 30 mins until you can roll it out without it tearing. Roll it onto a pie or tart pan and pat it down so it adheres to the bottom and the sides of the pan, removing any excess that hangs over the sides. Set in the fridge to chill.
Preheat oven to 350°. Dump all your nuts on a baking sheet and give it a few shakes so they’re in a single layer. Throw them in the oven to toast for about 10 minutes. Once you start smelling them, they’re done. Remove them from the oven and set aside.
Put your butter in a skillet over medium heat. As it melts down, swirl the pan a few times. You’ll keep cooking it for 5 minutes, or until it turns the color of a light caramel and smells kinda nutty. Turn off the heat and set it aside. You’ll use it in the next step.
Stir together sugar, both corn syrups, vanilla extract, and salt in a large bowl. Once mixed, add the brown butter and stir. Now add the eggs and stir together until well-combined. This is the filling. Set aside.
Grab your pie crust, and spread 1/2 of the nuts in an even layer on the dough. Scatter chocolate on top of that. Spread remaining nuts over chocolate. Now grab the filling you set aside and slowly pour it over the nut/chocolate mix. The goal is to not disrupt the pecans. It’s okay if you don’t use it all.
Bake for about 45-50 minutes or until filling is just set in center when you wiggle it. It should only wiggle like it’s overcooked jello (and not be wobbling all over the place)
Transfer to a wire rack and let it cool to room temp before cutting into it or serving.
DO AHEAD: You can make this a day or two ahead or in the morning you plan to serve it.