2/3 cup evaporated milk1 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips3 tablespoons butter1 cup sugar2 tablespoons all purpose flour2 large eggs2 teaspoons vanilla extract¾ teaspoon kosher salt1 cup pecans, toasted and coarsely chopped1 (9-inch) frozen pie crust shell, unbaked (for testing purposes we used Mrs. Smith’s) 1 (17-ounce) bottle Ghirardelli Premium Caramel Sauce
- 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.
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