-CRUST-
2 c Kellogg’s Cocoa Krispies;
-finely crushed
1 1/3 c Flour
2/3 c Cold butter or margarine;
-cut into bits
2 tb Milk; (up to 4)
FILLING
1 c Semisweet chocolate chips
2 1/4 c Chopped pecans
2/3 c Firmly packed light-brown
-sugar
2/3 c Light corn syrup
3 lg Eggs
2 tb Butter or margarine; melted
1 tb Vanilla extract
Heat oven to 375 degrees. Have ready a 9 1/2 in. deep-dish pie plate.
Crust: Mix crushed cereal and flour in a medium bowl. Cut in butter with a
pastry blender until mixture forms fine crumbs. Gradually stir in milk
until mixture starts sticking together. Press over bottom and up sides of
pie plate. Flute or crimp edges, if desired.
Filling: Sprinkle chocolate chips, then pecans over bottom of pie shell. In
a large bowl, whisk brown sugar, corn syrup, eggs, butter and vanilla until
well blended and smooth. Pour over chocolate chips and pecans. Bake 40 – 45
min. or until filling is set and golden brown. Cool on rack at least 30
min. before serving. Refrigerate any leftovers. serves 8. Per serving: 759
cal, 8 g pro, 83 g car, 47 g fat, 130 mg chol with butter, 83 mg chol with
margaring, 318 mg sod. Exchanges: 2 3/4 starch, 2 2/4 other car, 9 fat.
Yields
1 Servings