½ pound unsalted butter
½ pound cream cheese
2 teaspoons vanilla
2 cups all-purpose flour
1 cup Pecan Valley Pecan Pieces
4 tablespoons unsalted butter
2 eggs
1 cup dark corn syrup
¼ cup molasses
½ cup brown sugar; firmly packed
1 teaspoon vanilla extract
¼ cup chocolate chips (or more)
1. Preheat oven to 350ºF.
2. For dough: cream butter, cream cheese and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough, form into three balls and wrap in plastic wrap. Chill one hour before using. Uncooked dough can be frozen up to two months. Freeze uncooked balls of dough or freeze dough in pie tins.
3. For filling: mix pecans and butter in a small saucepan over medium heat; cook until butter turns a golden color. Remove from heat and set aside.
4. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix until smooth and then mix in the pecans and butter. Pour this filling into the pie crust and sprinkle with the chocolate chips.
5. Place on the middle rack of a preheated 350ºF oven and bake about 35 to 40 minutes until the center of the pie is set. Remove from the oven and let the pie cool before serving.
Makes three 10-inch pies
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