Ingredients:

  • 1 9-inch unbaked pie crust
  • 1 large egg white
  • 1.5 cups (170g) pecan halves, divided
  • 0.5 cup (90g) semi-sweet chocolate chips
  • 3 large eggs, room temperature
  • 1 cup (240ml) light or dark corn syrup
  • 0.5 cup (100g) granulated sugar
  • 0.25 cup (30g) unsweetened cocoa powder, sifted
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5 minutes until fragrant. Let cool slightly.
  2. Roll out the pie crust into a 9-inch pie plate and crimp the edges. Brush the bottom and sides with the egg white to create a moisture barrier.
  3. In a large mixing bowl, whisk together the 3 large eggs, corn syrup, granulated sugar, sifted cocoa powder, melted butter, vanilla extract, and sea salt until smooth and fully incorporated.
  4. Chop half of the toasted pecans and stir them into the chocolate custard along with the semi-sweet chocolate chips.
  5. Pour the filling into the prepared pie crust. Arrange the remaining whole pecan halves in a decorative pattern on top of the filling.
  6. Place the pie on a baking sheet. Bake for 50–55 minutes. If the crust edges brown too quickly, cover them with a pie shield or aluminum foil after 30 minutes. The pie is done when the edges are set and the center has a slight, stable jiggle.
  7. Remove from the oven and cool completely on a wire rack for at least 4 hours to allow the fudge filling to set properly before slicing.