Eyes on the Pies

Featuring 170 recipes for piecrusts, custards, fruit fillings, whipped toppings, and more, our new cookbook, The Pie & Tart Collection by Brian Hart Hoffman, is devoted to everything pie and tart. We reimagined classics, like Apple Cheddar Pie, and created inspired new takes, like the Frozen German Chocolate Tart. Dive into this fall favorite cookbook.

DEEP-DISH CHOCOLATE CHUNK PECAN PIE

Makes 1 (9-inch) deep-dish pie

The only thing that could make golden, rich pecan pie better? Chocolate chunks, stirred into the divinely sweet filling.

Piecrust (recipe follows)
1 cup (336 grams) light corn syrup
¾ cup (150 grams) granulated sugar
⅓ cup (76 grams) unsalted butter, melted
¼ cup (55 grams) firmly packed light brown sugar
4 large eggs (200 grams), lightly beaten
1 tablespoon (13 grams) vanilla extract
¼ teaspoon kosher salt
1½ cups (180 grams) pecan halves
1 cup (180 grams) 64% cacao semisweet chocolate chunks

1. Preheat oven to 350°F (180°C).

2. On a lightly floured surface, roll Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp, if desired.

3. In a large bowl, stir together corn syrup, granulated sugar, melted butter, brown sugar, eggs, vanilla, and salt until well combined. Add pecans and chocolate chunks, stirring until combined. Pour filling into prepared crust.

Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 10 minutes, covering with foil to prevent excess browning, if