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Chocolate Chip Pecan Pie
Preheat the oven to 400 degrees F. Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.
Increase oven temperature to 425°
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar in a medium bowl; cut in butter using two knives or a pastry blender. Add pecans; toss to combine.
Roll dough into a 13-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray. Fold edges under; flute. Pour squash mixture into prepared crust. Place pie plate on bottom rack; bake at 425° for 15 minutes. Remove pie from oven. Reduce oven temperature to 350°.
Sprinkle flour mixture evenly over filling; shield edges of piecrust with foil. Return pie plate to bottom rack; bake an additional 40 minutes or until center is set. Cool on a wire rack. Garnish each serving with 1 tablespoon whipped topping, if desired.