I made 60 of these pies for Purim one year, in a 9-inch pie shell. I can actually tell you the recipe by heart, and maybe even in my dreams. They all told me they enjoyed it… I’m sure they were telling the truth 🙂
Preheat oven to 350 degrees.
Place the eggs, brown sugar, corn syrup and vanilla extract into a bowl and beat until fully combined. Add melted margarine and mix.
In a second bowl, mix pecans with chocolate chips and flour until evenly coated. Place the chocolate chip-pecan mixture into the pie crust and gently pour the liquid batter over it. (don’t need to defrost the crust).
Bake for 50–55 minutes. Serve gently warmed or at room temperature.