This XL-sized pie lets you serve your whole crew—no matter how many uninvited guests show up at Thanksgiving.

DIRECTIONS

1. Preheat oven to 375 degrees F.

2. Layer pie crusts like you would a venn diagram, so they overlap largely in the middle. Use a rolling pin to flatten out the center, until you’ve created a rectangle large enough to fill the bottom and sides of a 13”x9” pan. Place crust in pan, smoothing out any tears or folds to get it to fit the shape of the pan.

3. In a large mixing bowl, whisk brown sugar, corn syrup, and eggs. Fold in 1 c chocolate chips and pecans. Pour mixture in pan, creating a smooth layer. Bake for 25-27 minutes, or until the pecan mixture has turned a deep golden brown and has mostly set in the center. Cool, then refrigerate for at least 1 hour.

4. Before serving, heat remaining chocolate chips in the microwave in 25-second intervals, stirring in between, until fully melted. Drizzle atop pie, then cut into bars.

INGREDIENTS
2 store-bought refrigerated pie crusts
1 1/3 c. packed brown sugar
1 c. light corn syrup
6 eggs
3 c. Pecan halves
2 c. semisweet chocolate chips, divided
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