[THANKSGIVING-RECIPE] Chocolate Pecan Pie

Chocolate Pecan Pie

CRUST

1 handmade, frozen or Pillsbury(R)
Refrigerated Pie Crust (from 15-oz pkg.),
softened as directed on package

FILLING

1 cup light corn syrup
1/2 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
3 eggs
1 (6 ounces) package (1 cup) semisweet chocolate chips
1 1/2 cups pecan halves

TOPPING

2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream

Heat oven to 325 degrees F.

Place pie crust in 9-inch pie pan as
directed on package for one-crust filled pie.

In large bowl, combine corn syrup, sugar, butter,
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 pie crust-lined pan.

Bake at 325 degrees F for 55 to 65 minutes
or until deep golden brown and filling is set.

Cover edge of crust with strips of foil after
15 to 20 minutes of baking to prevent excessive
browning.

Cool 1 hour or until
completely cooled.

Line cookie sheet with waxed
paper.

Melt 2 tablespoons reserved
chocolate chips in small
saucepan over low heat.

Dip each of 10 pecan halves
in chocolate.

Place on waxed paper-lined cookie
sheet.

Refrigerate 15 to 20 minutes or until
chocolate is set.

Garnish pie with whipped cream
and chocolate-dipped pecans.

Store in refrigerator.

Makes 10 servings

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