Preparation 30 min.
Baking 40 min.
Chilling 4 hrs.
Crust Ingredients:
1 (9-inch) unbaked pie crust
Filling Ingredients:
1 cup light corn syrup
2/3 cup sugar
1/3 cup butter, melted
3 eggs
1/2 teaspoon salt
1 cup pecan halves
1/2 cup semi-sweet real chocolate chips
Topping Ingredients:
Pecan halves, if desired
Semi-sweet real chocolate chips, melted, if desired
Sweetened whipped cream
Instructions:
Heat oven to 375�F. Place crust into 9-inch pie pan. Crimp or flute crust; set aside. Combine corn syrup, sugar, butter, eggs and salt in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Stir in 1 cup pecans and 1/2 cup chocolate chips by hand. Pour into prepared pie crust. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove aluminum foil; continue baking for 10 to 15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time. Dip additional pecan halves halfway in melted chocolate chips; if desired. Cover; refrigerate until set. Serve pie with sweetened whipped cream and garnish with dipped pecan halves, if desired.
Yield: 8 servings