Chocolate Pecan Pie
- 1 refrigerated pie crust, (from 14.1-ounce package)
- 1 cup semi-sweet chocolate chips
- 3 tablespoons milk
- 4 eggs
- 3 tablespoons butter, melted
- 2 teaspoons vanilla extract
- 1 cup dark corn syrup
- 1 cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1½ cups pecan halves
Preheat oven to 425 degrees. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees.
Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on High for 1 to 1½ minutes. Stir until smooth. Pour chocolate evenly over crust.
Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool completely on wire rack.