A hidden chocolate layer adds a decadent touch to a classic Thanksgiving dessert.
Ingredients:
1 1/4 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 large eggs
2 T. unsalted butter, melted
2 t. pure vanilla extract
1/4 t. kosher salt
2/3 cup walnut halves
2/3 cup pecan halves
2/3 cup hazelnuts, halved
1/2 cup semi-sweet chocolate chips
1 recipe press-in shortbread crust
Directions: Heat oven to 350 degrees. Whisk together the corn syrup, brown and granulated sugars, eggs, butter, vanilla, and salt in a large bowl. Mix in all of the nuts. Place your pie plate (with crust already in it) on a rimmed baking sheet, then pour the chocolate chips evenly over the bottom of the pie pan. Pour the filling over the chips and into the crust. Bake until the center is set and firm, about 45-50 minutes. Allow to cool for at least 4 hours before serving. adapted from Real Simple magazine.
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