This is from First Prize Pies. It’s actually a bourbon pecan pie, but I substituted vanilla. The original recipe had too much ginger, so I reduced it slightly below.
Chocolate Ginger Pecan Pie
1 cup firmly packed dark brown sugar
1/2 cup real maple syrup (grade B)
3 large eggs, lightly beaten
2 teaspoons vanilla
2 teaspoons finely grated, peeled, fresh ginger
1 teaspoon ground ginger
1/4 teaspoon salt
2 ounces bittersweet chocolate, melted
1 1/2 cups pecan pieces
3 tablespoons crystallized ginger, finely chopped
In a large bowl, whisk together the sugar, syrup, eggs, vanilla, fresh ginger, ground ginger and salt. Stir in melted chocolate.
Put the crust on a baking sheet. Add the pecans and crystallized ginger to the pie shell. Pour the liquid filling into the pie shell and bake it for 25-30 minutes, until the filling has just set and is still slightly wobbly in the center. Remove the pie to a wire rack to cool completely, at least an hour.