▢ 9 inch pie crust unbaked
▢ 1 ¾ cups pecans
▢ ⅓ cup butter
▢ ½ cup semi-sweet chocolate chips divided
▢ 1 tablespoon cocoa powder
▢ ⅔ cup white sugar
▢ 1 ½ teaspoons cornstarch
▢ 3 eggs
▢ ¾ cup corn syrup
Preheat oven to 350°F. Line a 9″ pie plate with unbaked pie crust.
Place pecans in the oven on a baking sheet and bake 6-8 minutes or until fragrant.
Combine butter and ¼ cup chocolate chips in a small bowl and microwave at 50% power stirring occasionally until melted, about 1 minute. Whisk in cocoa powder and set aside to cool slightly.
Mix sugar and cornstarch in a bowl ensuring there are no lumps.
Place eggs in a medium bowl and gently whisk. Add sugar mixture, corn syrup, and chocolate/butter mixture.
Chop 1 ¼ cup of the pecans and add into the filling mixture along with the remaining chocolate chips. Mix well.
Pour into prepared pie crust. Decorate with additional pecans if desired.
Bake pie 55-65 minutes, or until filling is set. Cool completely, at least 2 hours.