| 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>
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