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Chocolate-Pecan Pie

Chocolate-Pecan Pie
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How can pecan pie be even better? Add chocolate! It's all so easy when you use an unroll-and-fill refrigerated pie crust.

Prep Time:
25 Min
Total Time:
2 Hr 30 Min
Makes:
10 servings
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INGREDIENTS
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1cup light corn syrup
1/2cup sugar
1/4cup butter or margarine, melted
1teaspoon vanilla
3eggs
1cup semisweet chocolate chips (6 oz)
1 1/2cups pecan halves
10pecan halves
1/2cup whipping cream, whipped
DIRECTIONS
1.Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.
2.In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
3.Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
4.Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 50 to 55 minutes.
High Altitude (3500-6500 ft):

Heat oven to 350°F. Bake 50 to 55 minutes.

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