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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 package(s) 14.1 pkg refrigerated pie crusts |
1/2 cup(s) butter |
2 ounce(s) unsweetened chocolate baking squares |
1 can(s) 5 oz evaporated milk (2/3 cup) |
2 large eggs |
2 teaspoon(s) vanilla extract, divided |
1 1/2 cup(s) granulated sugar |
3 tablespoon(s) unsweetened cocoa |
2 tablespoon(s) all-purpose flour |
1/8 teaspoon(s) salt |
1 1/2 cup(s) pecan halves and pieces |
2/3 cup(s) firmly packed light brown sugar |
1 tablespoon(s) light corn syrup |
Directions:
1. Preheat oven to 350 degrees. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp.
2. Microwave butter and chocolate squares in a large microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second, stirring at 30-second intervals. Whisk in evaporated milk, eggs, and 1 tsp. vanilla.
3. Stir together granulated sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.
4. Bake pie at 350 degrees for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla; sprinkle over pie. Bake 10 minutes or until set. Remove from oven to wire rack, and cool completely (about 1 hour).
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