Chocolate Chip Pecan Pie

Adapted from a recipe by Beverly Kilpatrick

The original recipe called for corn syrup, but I used honey since that was what I had in my cabinet. Either option should work, you really just need anything that’s sweet, thick and sticky.

1 unbaked 9” pie shell, homemade or store-bought
2 eggs
2/3 cup sugar
½ teaspoon salt
½ cup honey
2 tablespoons butter, melted
1 teaspoon vanilla
1 cup finely chopped pecans
1 cup chocolate chips
24 pecan halves  (less if you only do a ring around the crust as I did)

Mix together eggs, sugar, salt, corn syrup, butter and vanilla. Stir in chopped pecans and chocolate chips. Pour mixture into pie shell.  Place pecan halves on top, in any arrangement that you would like.  Bake in 425 degree oven for 15 minutes; reduce heat to 350 degrees and continue baking until top is lightly browned, about 30 minutes.

Hint:  Cut a ring out of foil to fit over the rim of the pie pan.  When you turn the oven down to 350, place the foil ring over the edges of the pie crust to prevent over browning.