Chocolate Pecan Pie

desserts

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Servings: 10

Ingredients

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.

Recipe Courtesy Of

McCormick & Company, Inc.