Effortless Chocolate Pecan Pie (Print Version)

# Ingredients:

→ Crust

01 - 1 deep 9-inch (23 cm) store-bought pie shell

→ Filling

02 - 1 jar (12 oz, 340 g) hot fudge sauce
03 - 3 big eggs
04 - 1 teaspoon kosher salt
05 - 1/4 cup (60 ml) heavy whipping cream
06 - 1/2 teaspoon vanilla extract
07 - 1/4 cup (55 g) light brown sugar

→ Topping and Mix-ins

08 - 2/3 cup (115 g) mini chocolate chips
09 - 3 cups (300 g) pecans, chopped up

# Instructions:

01 - Put your pie shell on a baking sheet lined with foil. Fire up the oven to 350°F (175°C).
02 - Take the top and seal off the jar of hot fudge. Pop it in the microwave for 40 seconds so it's nice and runny. Pour it into a big bowl.
03 - Add the eggs, vanilla, brown sugar, heavy cream, and salt to the fudge. Whisk until it's smooth and every bit looks the same.
04 - Mix in a third of the chopped pecans and all the mini chocolate chips, folding gently until it's all mixed up.
05 - Spoon the batter into your pie shell. Cover the top with the leftover pecans.
06 - Place it in the middle rack. Bake for 40 to 45 minutes until the center's firm. Set aside and let it cool all the way before you cut it.

# Notes:

01 - A foil-lined pan under the pie crust catches drips and makes it much easier to move around.

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