Ingredients
- ½ (15 oz.) pkg. refrigerated pie crusts
- 1 cup semisweet chocolate chips
- 3 T. whipping cream
- 1 (8 oz.) pkg cream cheese, softened
- 4 large eggs
- ¾ cup sugar, divided
- 2 t. vanilla, divided
- ¼ t. salt
- 1 cup light corn syrup
- 3 T. butter, melted
- 1 ½ cups pecan halves
- chocolate syrup (optional)
Preparation
Step 1
Preheat oven to 350 degrees.
Unroll pie crust; fit into a 9-inch pie plate according to package directions. Fold edges under and crimp.
Microwave chocolate morsels and whipping cream in a small glass bowl at medium (50% power) 1 to 1 ½ minutes or until morsels begin to melt. Whisk until smooth. Set aside.
Beat cream cheese, 1 egg, ½ cup sugar, 1 t. vanilla, and salt at medium speed until smooth. Pour chocolate mixture into pie crust, spreading evenly. Pour cream cheese mixture over chocolate layer.
Whisk together corn syrup, melted butter, remaining 3 eggs, remaining ¼ cup sugar, and remaining 1 t. vanilla. Stir in pecans; pour over cream cheese layer.
Bake at 350 degrees for 55 minutes or until set; shielding pie after about 45 minutes to prevent excessive browning. Cool completely on a wire rack. Drizzle each slice with chocolate syrup, if desired.