Chocolate Pecan Pie 3

  • on September 30, 2007
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Ingrients & Directions

One 9- inch pie crust
1/2 Stick of butter
3 Squares chopped semisweet
1 c Light corn syrup
1/3 c Sugar
1 ts Vanilla extract
1/4 ts Salt
3 Eggs
1 1/2 c Pecan halves
1/2 c Whipping cream

Preheat oven to 350 degrees. Prepare crust according to package directions.
Roll out on lightly floured board into circle 2 inches larger than 9-inch
pan. Line pie plate with pastry. Trim pastry edge, leaving overhang and
fold overhang under and flute edges. Set aside. In 2 quart saucepan over
low heat, melt butter and chocolate together until smooth. Remove saucepan
from heat. With fork, beat in corn syrup, sugar, vanilla, salt and eggs.
Beat until well blended. Arrange pecans on bottom of pie crust. Carefully
pour egg mixture over pecans. Bake 1 hour or until knife inserted 1 inch
from edge comes clean. Cool on rack. Serve garnished with whipped cream or
make your own favorite crust.

1 Servings

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