Hershey's Dark Chocolate Pecan Pie

By Addie

Ingredients

• 1 unbaked pie crust
• 1 1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
• 1 1/2 cups pecan halves or pieces
• 1 tablespoon all-purpose flour
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed light brown sugar
• 3 eggs
• 1/2 cup dark corn syrup
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Preparation

Step 1

1 Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.

2 Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour in medium bowl; set aside.

3 Beat butter and sugar in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Beat in corn syrup, vanilla and salt, beating just until blended. (Mixture may look curdled.) Stir in pecan mixture. Pour mixture into baked pie crust.

4 Bake 55 to 60 minutes or until outer edges of pie are set and a wooden pick inserted in the center comes out with just melted chocolate. Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature or if storing longer, refrigerate. 8 servings.