re: Pecan pie recipe

I bet those are great Meridian. I would like having more crust to filling ratio.

That probably didn't come out right... Meaning I would like your recipe because it would have more dough crust than a regular pie.

I’m adding mini chocolate chips

Brigtsen's used to have this on their website. Wife has made it (both with a store-bought crust and using the scratch recipe), and it is very good. Roasting and grinding some pecans before adding them to the mix is a different take that adds flavor.

PECAN PIE
Frank Brigtsen - Brigtsen's Restaurant
Yield: One 8 ½ inch pie

For the dough:

* 1 cup all-purpose white flour
* ½ teaspoon salt
* 7 tablespoons cold unsalted butter
* ¼ cup ice water

*Preheat oven to 350 degrees.

Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough.

Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.

Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.

Line the pan with the dough, trim the edges, and refrigerate until ready to use.

For the filling:

* ½ cup darkly roasted pecans, ground (Roast 1/2 cup of pecans in 350 oven until browned, 6 to 8 minutes. Grind them in a food processor.)
* 3 eggs
* 1 cup granulated white sugar
* 1 cup dark corn syrup
* 2 tablespoons melted unsalted butter
* 1 ½ teaspoons pure vanilla extract
* 1/8 teaspoon salt
* 1 cup medium pecan pieces

In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans. Beat on medium speed until well blended. Stir in the pecan pieces.

Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 35-40 minutes. Remove from oven and cool at room temperature for 1 hour before serving. Serves 6-8.