- 8
- 15 mins
- 50 mins
Ingredients
- 3/4 cup Karo® Light or Dark Corn Syrup
- 1/3 cup sugar
- 1/8 teaspoon salt
- 3 ounces semi-sweet baking chocolate, broken into pieces
- 2 tablespoon butter or margarine
- 3 eggs, slightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup coarsely chopped pecans
- 1 Pillsbury Pie Crust or homemade 9" pie crust
- Homemade whipped cream or Cool Whip
Preparation
Step 1
Fit unrolled Pillsbury Pie crust (or homemade crust) into pie pan and crimp or flute the edges. Set aside.
Combine corn syrup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Remove from heat.
Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into crust.
Bake in a preheated 350°F oven for about 30 to 35 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with a generous dollop of whipped cream.