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Ingredients
| 2/3 cup | Evaporated milk |
| 1 1/4 cups | Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips |
| 3 tablespoons | Butter |
| 1 cup | Sugar |
| 2 tablespoons | All purpose flour |
| 2 | Large eggs |
| 2 teaspoons | Vanilla extract |
| 3/4 teaspoon | Kosher salt |
| 1 cup | Pecans, toasted and coarsely chopped |
| 1 (9-inch) | Frozen pie crust shell, unbaked |
| 1 (17-ounce) | Bottle Ghirardelli Premium Caramel Sauce |
Directions
- Preheat oven to 375° F. In a large, microwave-safe bowl, microwave the evaporated milk, chocolate, and butter on low for 30-second intervals, stirring after each, until melted and combined, about 2-3 minutes total. If you prefer, use a double boiler or heavy saucepan on the stove to melt the ingredients, being sure to stir constantly.
- Whisk sugar and flour into chocolate mixture, stirring to combine. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
- Bake at 375°F for 34 to 36 minutes or until set, covering after 25 to 30 minutes with aluminum foil to prevent over-browning the crust .
- Cool 10 minutes. Drizzle desired amount of caramel sauce over the pie and serve.
