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Name: Chocolate Pecan Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 Pastry for one-crust pie;

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INGREDIENTS

1 Pastry for one-crust pie;

INSTRUCTIONS

MMMMM--------------------------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 halvesMMMMM--------------------------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. Recipe by: Betty E. Kohler Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Pecan Pie

1 Pastry for one-crust pie;

MMMMM--------------------------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 halvesMMMMM--------------------------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.    Recipe by: Betty E. Kohler <silencio@netcom.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 12 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.