Pecan-Chocolate Chip Pie

Pecan-Chocolate Chip Pie
Pecan-Chocolate Chip Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. TO SERVE: Dollop whipped cream on each slice. Insert a chocolate-dipped pecan half in each dollop of whipped cream. Store in the refrigerator.

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