Dark Chocolate Buttermilk Pecan Pie

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans. (5 minutes)

Recipe View 10 mins Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Alternatively, melt in 30-second intervals in the microwave, stirring in between each interval. (8-10 minutes)

Recipe View 3 mins In a large bowl, whisk together sugar, flour, and salt until well combined. (3 minutes)

Recipe View 10 mins In a separate bowl, whisk together buttermilk, eggs, and vanilla extract until smooth. Gradually pour the buttermilk mixture into the sugar mixture, whisking constantly to prevent lumps. Slowly pour the melted chocolate into the batter while beating with an electric mixer on low speed until the filling is smooth and homogenous. (10 minutes)

Recipe View 5 mins Pour half the filling into each prepared pie crust. Sprinkle pecans evenly over the top of each pie. (5 minutes)

Recipe View 1 hrs Bake pies in the preheated oven until the filling is set but still slightly wobbly in the center. This should take about 55-60 minutes. If the crust begins to brown too quickly, tent the pies loosely with aluminum foil.

Recipe View 2 hrs Cool the pies completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to set properly. (120 minutes)