Chocolate Pecan Pie

by Betty E. Kohler

Prep time: 0:15 Overall time: 1:15

Servings: 12 servings

INGREDIENTS

1 Pastry for one-crust pie, unbaked

Filling:
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine, melted
1 tsp. vanilla
3 eggs
6 oz. (1 cup) semi-sweet chocolate chips, divided
1-1/2 cups pecan halves

Topping:
2 tbsp. reserved semi-sweet chocolate chips
10 pecan halves
Whipped cream

INSTRUCTIONS

Prepare pastry for unbaked one-crust pie. Heat oven to 325°F. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1-1/2 cups pecans. Spread evenly in pastry-lined pan. Bake at 325°F for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely.

Line cookie sheet with waxed paper. Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat. Dip each of 10 pecan halves into chocolate. Place on paper-lined cookie sheet. Refrigerate 15 to 20 minutes or untilchocolate is set. Garnish pie with whipped cream and chocolate-dipped nuts. Store in refrigerator.

CHEF COMMENTS

No comments are available.

Tagged: desserts, pecanpie, pies add tags