Time
prep 0:15
total 1:15
Ingredients
| 1 | pastry for one-crust pie, unbaked |
Filling
| 1 cup | light corn syrup | | 1/2 cup | sugar | | 1/4 cup | butter or | | margarine, melted | | 1 tsp. | vanilla | | 3 | eggs | | 6 oz. | semi-sweet chocolate chips, divided | | 1-1/2 cup | pecan halves |
Topping
| 2 tbsp. | reserved semi-sweet chocolate chips | | 10 | pecan halves | | Whipped cream |
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Instructions
Prepare pastry for unbaked one-crust pie. Heat oven to 325°F. 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°F 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 untilchocolate is set. Garnish pie with whipped cream and chocolate-dipped nuts. Store in refrigerator.
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