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Steps
1
Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
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.
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One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for One-Crust Filled Pie.
Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.
Look for pecan halves near the other nuts in the baking aisle of your grocery store.
Be sure to get heavy whipping cream, so you will be able to beat it into whipped cream. Other forms of cream don’t contain enough fat to whip properly.
To get the fluffiest whipped cream, place your bowl and beaters in the freezer for 15 minutes before you whip the cream. Leave your whipping cream in the refrigerator until you’re ready to whip it, as cold cream will whip more quickly and have better volume if it’s cold.
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