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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 16 |
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I found this in a Pillsbury cookbook and changed it just a little. It is a great alternative to my regular pecan pie when I want a little something extra, like chocolate. Cooking time includes cooling time. Ingredients:
1 refrigerated pie crust, from a 15 ounce package |
1 cup light corn syrup |
1/2 cup sugar |
1/4 cup butter, melted |
1 teaspoon vanilla |
3 eggs |
1 cup semi-sweet chocolate chips |
1 1/2 cups pecan halves |
1 (8 ounce) container frozen whipped topping |
pecan halves |
Directions:
1. Heat oven to 325 degrees, Place pie crust in a 9 inch pie plate.
2. In large bowl, combine the corn syrup, sugar, butter , vanilla and eggs, beat well. Stir in chocolate chips and pecans. Pour into pie crust.
3. Bake at 325 degrees for 55 to 65 minutes or until deep golden brown and filling is set. Cool 1 hour or until completely cool.
4. Top with whipped topping and garnish with additional pecans if desired.
5. Keep refrigerated.
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