Chocolate Tahini Pecan Pie
1¾ cup pecan halves
3 Tbsp unsalted butter
¾ cup semisweet chocolate chips, divided
⅓ cup Soom Chocolate Tahini, plus more for topping
4 large eggs
¾ cup dark corn syrup
½ cup packed light brown sugar
1 Tbsp cocoa powder
1 Tbsp vanilla extract
½ tsp sea salt
1 (9-inch) prepared pie crust, thawed according to package instructions
For serving (optional): cool whip or whipped cream, chocolate shavings
Preheat oven to 350ºF. Spread pecans on a rimmed baking sheet; bake for 8 minutes, until toasted and fragrant. Set aside.
In a small saucepan, melt butter over medium heat. Once melted, stir in ½ cup of the chocolate chips followed by Soom Chocolate Tahini. Cook, stirring often, until the chocolate chips are melted and the mixture is smooth. Let mixture cool.
Crack eggs into a large mixing bowl; whisk well. Add corn syrup, brown sugar, cocoa powder, vanilla, and sea salt; mix well until combined. Gradually stream in melted chocolate mixture, whisking constantly, until smooth.
Add pecans to prepared pie crust. Scatter remaining ¼ cup chocolate chips overtop. Slowly pour egg mixture over pecans and chocolate chips. Carefully transfer pie to a baking sheet, and place in the center rack of the oven. Bake for 40 to 50 minutes, until the filling is just set.
Remove pie from oven and let cool completely on a wire rack before serving, about 4 hours total. (You can also expedite cooling by refrigerating pie after 1 hour of sitting at room temperature.)
When ready to serve, top each slice of pie with a dollop of cool whip or whipped cream, and a drizzle of Soom Chocolate Tahini.
Dietary Preferences: Family-Friendly
Seasonality: Winter, Fall
Photography Credits: Jamie Vespa of Dishing Out Health