1 Pastry for one-crust pie;
-unbaked
FILLING
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
TOPPING
2 tb Reserved semi-sweet
-chocolate chips
10 Pecan halves
Whipped cream
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.
Yields
12 servings
