Chocolate Pecan Pie(1)
Yield
servingsPrep
15 minCook
65 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
single, unbaked |
|
|
| Filling | |||
| 1 | cup |
light corn syrup
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
(1 cup) Reserve 2 tablespoons |
|
| 1 ½ | cups |
pecan halves
|
|
| Topping | |||
| 2 | tablespoons |
chocolate chips (semi-sweet)
reserved semi-sweet (reserved) |
|
| 10 |
pecan halves
|
*
|
|
|
whipped cream
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
pie shell (9 inch)
single, unbaked |
|
|
| Filling | |||
| 237 | ml |
light corn syrup
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
(1 cup) Reserve 2 tablespoons |
|
| 355 | ml |
pecan halves
|
|
| Topping | |||
| 3E+1 | ml |
chocolate chips (semi-sweet)
reserved semi-sweet (reserved) |
|
| 1E+1 |
pecan halves
|
*
|
|
| 0 |
whipped cream
|
*
|
|
Directions
Prepare pastry for unbaked one-crust pie.
Heat oven to 325℉ (160℃).
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 1½ 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.
