Chocolate Pecan Pie

Chocolate Pecan Pie 

www.pillsbury.com

Ingredients

1

Pillsbury® refrigerated pie crust, softened as directed on box

1

cup light corn syrup

1/2

cup sugar

1/4

cup butter or margarine, melted

1

teaspoon vanilla

3

eggs

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups pecan halves

10

pecan halves

1/2

cup whipping cream, whipped

Steps

Heat oven to 325°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie plate.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Whipping cream whips more quickly and gives more volume if both the cream and equipment are cold. Place the bowl and beaters in the freezer 15 minutes before using. Leave the whipping cream in the refrigerator until ready to whip.

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.