1 sheet refrigerated pie pastry
3 cups pecan halves, divided
4 large eggs
1 cup corn syrup
3/4 cup sugar
6 tablespoons unsalted butter, cubed and melted
1 vanilla bean, seeds scraped
3/4 cup semisweet chocolate chips
1 1/2 ounces Keystone Farms Cheese Parmesan cheese, grated (1/2 cup)
1 Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch pie plate, and trim pastry to 1/2 inch of plate; flute edges. Refrigerate for 30 minutes.
2 Heat oven to 400°F.
3 Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil; fill with pie weights or dried beans. Bake for 12-15 minutes or until crust is light brown. Carefully remove parchment and pie weights. Cool on a wire rack.
4 Reduce oven temperature to 350°F.
5 Coarsely chop 2 cups pecans. Whisk the eggs, corn syrup, sugar, butter and vanilla bean seeds in a large bowl until blended. Stir in the chocolate chips, parmesan and chopped pecans.
6 Pour filling into crust; arrange remaining pecans over top. Bake for 50-60 minutes or until filling is set. Lightly cover with foil if crust or pecans are over-browning. Cool on a wire rack.
7 Serve with whipped cream.
Parmesan cheese in a dessert? Sounds crazy, doesn’t it? The cheese adds a nutty richness to the pie and balances out the sweetness—it’s sweet and salty. Delicious!