Pecan Pie

I'm not much of a fan of pecan pie because I'm not a big fan of nuts, but it's good to have a tried and true recipe if I were to want to make one for someone else. Marianne gives this recipe by Emeril Lagasse five stars!

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell (make sure it’s a 9” shell, 8” will not suffice)
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch of salt

Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of caramel sauce and sprinkle with confectioners' sugar.