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Pecan-Chocolate Chip Pie




Source of Recipe


Source: Cooking at a Glance - Pies & Pastries


List of Ingredients




For Pie:

3 eggs

1 cup light corn syrup

1/2 cup sugar

1/3 cup margarine or butter, melted

one 6-ounce package semisweet chocolate pieces (1 cup) or 1 cup chopped semisweet chocolate

1 cup pecan halves

Pastry for Single-Crust Pie


For Topping:

10 pecan halves

1 cup whipping cream, whipped



Recipe



FOR PIE: In a medium mixing bowl use a rotary beater or wire whisk to lightly beat eggs just till mixed. Stir in corn syrup, sugar, and melted margarine or butter. Mix well. Reserve 2 tablespoons of the chocolate pieces; stir remaining chocolate pieces and 1 cup pecan halves into filling. Set filling aside.


Prepare and roll out pastry as directed. Line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. Pour filling into pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake in a preheated 350° oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till center appears nearly set when shaken. Cool on a rack.


FOR TOPPING: Meanwhile, in a small saucepan melt reserved chocolate pieces over low heat. Dip one end of each of the 10 pecan halves into melted chocolate. Place on a waxed paper-lined baking sheet and refrigerate about 15 minutes, or till chocolate is firm.


TO SERVE: Dollop whipped cream on each slice. Insert a chocolate-dipped pecan half in each dollop of whipped cream. Store in the refrigerator.