CHOCOLATE PECAN PIE
- 1 unbaked pie shell
- 1 cup light corn syrup
- 1/2 cup sugar
- 1/4 cup margarine or butter, melted
- 1 tsp vanilla
- 3 eggs
- 6-oz semi-sweet chocolate chips
- 1/2 cup pecan halves
Heat oven to 325 degrees. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 Tbls chocolate chips for topping. Stir in remaining chocolate chips and1 1/2 cups pecans. Spread evenly in pie crusts-lined pan. Bake at 325 degrees F for 55 to 65 minutes or until deep golden brown and filling is set. Cover edge of pie crust with strips of foil during last 15 to 20 minutes to prevent excessive browning. Cool completely.
Line cookie sheet with waxed paper. Melt 2 Tbls reserved chocolate chips in small saucepan over low heat. Dip each of the 10 pecan halves into chocolate. Place on waxed 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.
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