Chocolate Pecan Pie
by Wendy Kennedy
- 1 9" uncooked pie crust
- 4 tbsp butter or margarine
- 3 squares semisweet chocolate
- 1 cup light corn syrup
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 3 eggs
- 1 1/2 cups pecan halves
- 1/2 cup whipping cream
Preheat oven to 350F.
Heat butter and chocolate until melted. Add corn syrup, sugar, vanilla, salt and eggs. Blend well.
Arrange pecans on bottom of pie crust. Pour egg mixture over carefully.
Bake for 1 hour or until a knife inserted in the filling comes out clean.
Garnish with whipped cream to serve.
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