Pecan-Chocolate Chip Pie
- For the Pie:
- 3 eggs
- 1 cup light corn syrup
- 1/2 cup sugar 1/3 cup margarine or butter, melted
- one 6-ounce package semisweet chocolate pieces (1 cup) or 1 cup chopped semisweet chocolate
- 1 cup pecan halves
- Pastry for Single-Crust Pie
- For the Topping: 10 pecan halves
- 1 cup whipping cream, whipped
FOR THE PIE:
In a medium mixing bowl use a rotary beater or wire whisk to lightly beat eggs just till mixed. Stir in corn syrup, sugar, and melted margarine or butter. Mix well. Reserve 2 tablespoons of the chocolate pieces; stir remaining chocolate pieces and 1 cup pecan halves into filling. Set filling aside.
Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour filling into pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 350 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till center appears nearly set when shaken. Cool on a rack.
FOR THE TOPPING:
Meanwhile, in a small saucepan melt reserved chocolate pieces over low heat. Dip one end of each of the 10 pecan halves into melted chocolate. Place on a waxed paper-lined baking sheet and refrigerate about 15 minutes, or till chocolate is firm.
Dollop whipped cream on each slice. Insert a chocolate-dipped pecan half in each dollop of whipped cream. Store in the refrigerator.