Work Week Lunch

0 Roll out your pie dough on a clean, lightly floured surface, until you have an even circle that is about 12" (30.5cm) in diameter. Carefully place the dough into the pie pan and press it down into the pan gently along the bottom and the sides. Do not trim or crimp yet! Cover loosely with plastic wrap or a clean kitchen towel and let it chill in the coldest part of your fridge for 15-30 minutes.
1 Remove from the fridge and crimp pie crust edges and chill for another 15 minutes. Preheat your oven to 425 F (220 C).
2 In a large mixing bowl, add the melted and cooled butter, eggs, brown sugar, maple syrup, vanilla, cinnamon, and salt. Whisk until well combined and put in the fridge.
3 Remove your chilled crust from the fridge and prick the bottom of the crust with a fork. Place a piece of parchment paper on top of the crust, followed by your dried beans or pie weights. Place your prepared crust on a baking sheet to catch any drips and bake for 15 minutes. Carefully remove the beans and parchment paper and bake for 3-5 more minutes or until the pie crust bottom is slightly golden and not shiny. Let cool on a wire rack for at least 15 minutes.
4 Add the pecans and chocolate chips to the bottom of the cooled pie crust. Whisk your chilled filling together one more time before adding to the crust, and then carefully pour it over the pecans and chocolate chips. Transfer the pie to a baking sheet and place it in the oven. To prevent the edges of the pie from getting to dark, wrap a thin piece of foil around the edges of the pie, being careful not to cover any of the filling.
5 Bake for 45-55 minutes, or until the custard appears to be set and no longer wobbly. Top with sea salt if desired and allow pie to cool completely at room temperature for at least 2 hours, then transfer to the fridge. Serve cold or at room temperature. Enjoy!