| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Choco2 | 12 | servings | |
INGREDIENTS
| 1 | Pastry for one-crust pie; unbaked | |
| 1 | c | Light corn syrup |
| 1/2 | c | Sugar |
| 1/4 | c | Butter or margarine; melted |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 6 | oz | Semi-sweet chocolate chips; (1 cup) |
| Reserve 2 T. | ||
| 1 1/2 | c | Pecan halves |
| 2 | tb | Reserved semi-sweet chocolate chips |
| 10 | Pecan halves | |
| Whipped cream |
INSTRUCTIONS
FILLING TOPPING 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. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips 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. Recipe by: Betty E. Kohler <silencio@netcom.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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