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| 1 | pie shell (9 inch) | single, unbaked | |
| Filling | |||
| 1 | cup | corn syrup, light | |
| 1/2 | cup | sugar | |
| 1/4 | cup | butter | or margarine, melted |
| 1 | teaspoon | vanilla extract | |
| 3 | large | eggs | |
| 6 | ounces | chocolate chips (semi-sweet) | (1 cup) Reserve 2 tablespoons |
| 1 1/2 | cups | pecan halves | |
| Topping | |||
| 2 | tablespoons | chocolate chips (semi-sweet) | reserved semi-sweet (reserved) |
| 10 | pecan halves | ||
| whipped cream | |||
Prepare pastry for unbaked one-crust pie.
Heat oven to 325 degrees.
In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well.
Stir in chocolate chips (reserveing 2 tablespoons chocolate chips for topping). and 1-1/2 cups pecans.
Spread evenly in pastry-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set.
Cool completely.
Line cookie sheet with waxed paper.
Melt 2 tablespoons reserved chocolate chips in small saucepan over low heat.
Dip each of 10 pecan halves into chocolate.
Place on paper-lined cookie sheet.
Refrigerate 15 to 20 minutes or until chocolate is set.
Garnish pie with whipped cream and chocolate-dipped nuts.
Store in refrigerator.
| % Daily Value* | |
| Total Fat 68.0g | 105% |
| Saturated Fat 22.0g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 392mg | 16% |
| Total Carbohydrate 145.0g | 48% |
| Dietary Fiber 8.0g | 30% |
| Sugars 77.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 12% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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