Chocolate Pecan Pie

By bdjrempel

Ingredients

• Crust
• 1 pkg (425 g) Pillsbury Refrigerated Pie Crusts or a frozen Tenderflake one or one made from scratch if you are in the mood and feeling a little Betty Crockerish
• Filling
• 1 cup (250 mL) corn syrup
• 1/2 cup (150 mL) sugar
• 1/4 cup (75 mL) butter or margarine
• 1 tsp (5 mL) vanilla
• 3 eggs
• 1 cup (250 mL) semi-sweet chocolate chips
• 1 cup (250 mL) pecan halves or pieces
• 1/2 cup (125 mL) whipping cream, whipped, if desired

Preparation

Step 1

Heat oven to 325°F (190°C). Prepare pie crust as directed on package for One-Crust Filled Pie using 9-inch (23 cm) glass pie plate.
In large bowl, beat corn syrup, sugar, butter, vanilla, and eggs with wire whisk until well blended. Stir in chocolate chips and pecans. Spread evenly in crust-lined pan. Cover edge with foil strip to prevent excess browning; remove foil last 15 minutes of baking.
Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
Garnish with whipped cream if desired.