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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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For when you can't decide if you want pecan or chocolate pie. :) Please note: you need to TEST to see if the pie is set before removing it from the oven. I use a knife. If it comes out clean, it is set. This can take longer than the 50-55 minutes mentioned. I have found it is best to cover the pie crust with foil strips for the first 30 minutes or so to keep it from getting too brown while the filling cooks. Ingredients:
4 eggs |
1 cup sugar |
1 cup light corn syrup |
1 teaspoon vanilla extract |
1/2 cup butter, melted |
1 cup pecans, chopped |
1/2 cup semi-sweet chocolate chips |
1 (10 inch) unbaked pastry shells |
vanilla ice cream (optional) |
Directions:
1. In a mixing bowl beat eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell.
2. Bake at 350 F for 50-55 minutes or until set. It is important for it to be set *before* you remove it from the oven. It will not set afterward if you haven't baked it long enough. Serve with ice cream if desired.
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