I made this for Thanksgiving dessert and served it with homemade whipped cream. It seriously is one of the best things I’ve ever made!

1 1/4 cups plus 3 tablespoons flour, divided

1/2 cup (1 stick) cold butter, cubed

1/3 cup powdered sugar

1/4 cup pecans, chopped

1 3/4 teaspoons salt, divided

1 cup packed brown sugar

1/2 cup light corn syrup

1/3 cup honey

2 eggs, room temperature

1 egg white, room temperature

2 tablespoons vanilla

1 tablespoon butter, melted

1 1/4 cups pecan halves

1/4 – 1/2 cup plus 1 tablespoon chocolate chips, divided

homemade whipped cream, for serving

1 Heat oven to 350. Spray 9″ fluted removable bottom round tart pan with baking spray with flour.

2 In the bowl of your food processor, combine 1 1/4 cups flour, cold butter, powdered sugar, chopped pecans, and 1/2 teaspoon salt. Pulse until mixture forms large clumps and holds together when pinched between fingers. Press mixture into bottom and up sides of prepared tart pan. Freeze for 15 minutes.

3 Top crust with piece of parchment paper, letting ends extend over edges of pan, add pie weights. (If you don’t have any pie weights, you can use dried beans or rice.)

4 Bake on center rack until edges are lightly golden brown, 15 – 18 minutes. Let cool on rack 10 minutes. Carefully remove parchment and weights then bake until bottom of crust is dry and set, 5 – 8 minutes more. Let cool completely on wire rack.

5 In a medium bowl, whisk together brown sugar, remaining 3 tablespoons of flour, and remaining 1 1/4 teaspoons salt until well combined. Beat in corn syrup, honey, eggs, egg white, vanilla, and melted butter. Scatter pecan halves and 1/4 cup chocolate chips over prepared crust then pour sugar mixture over pecans and chips. Sprinkle with remaining 1 tablespoon chocolate chips.

6 Bake until crust is golden brown, filling is set, and an instant read thermometer inserted in center registers 200 F, about 45 minutes, covering with foil to prevent excess browning, if necessary. (Mine got to 180 F and was getting really brown even with foil so I took it out and it was fine.) Let cool completely on wire rack. Serve with whipped cream.

recipe from Bake From Scratch