Chocolate Pecan Pie

Yield

1 -9 inch pie

0

0

1 (9 inch): unbaked pie shell

3: eggs

2/3 cup: white sugar

1/2 teaspoon: salt

1/3 cup: margarine, melted

1 cup: light corn syrup

1 cup: pecan halves

1 1/2 cups: semisweet chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Press pie shell into and up the sides of a 9 inch pie plate.

Beat eggs, sugar, salt, margarine, and syrup with hand mixer. Stir in pecans and chocolate chips. Pour into pie shell.

Bake until set, 40 to 50 minutes. Let cool before cutting.

Calories: 736 kcal

Carbohydrates: 92.4 g

Cholesterol: 79 mg

Fat: 39.3 g

Fiber: 2.1 g

Protein: 8.3 g

Sodium: 402 mg

1 (9-inch) pie

15

60

2 ounces: unsweetened chocolate, finely chopped

1 cup: white sugar

2/3 cup: light corn syrup

2: large eggs

1 tablespoon: unsalted butter, melted

1/2 teaspoon: vanilla extract

1/4 teaspoon: salt

1 cup: pecans, coarsely chopped

1: Tenderflake® Frozen Deep Dish Pie Shell, defrosted

1/3 cup: pecan halves

: whipped cream for serving

Preheat oven to 350 degrees F (180 degrees C). Position rack in the bottom third of the oven.

Melt chocolate in the top of a double boiler over water that is barely simmering. Stir constantly.

Whisk together sugar, corn syrup, eggs, chocolate, butter, vanilla and salt. Add chopped pecans and pour into the unbaked pie shell. Arrange the pecan halves artfully on top of the filling.

Bake in preheated oven for 50 to 60 minutes. The center may still seem under-set. Transfer to a wire rack to cool. Cut into wedges and serve with a generous dollop of whipped cream.

Calories: 526 kcal

Carbohydrates: 60.1 g

Cholesterol: 82 mg

Fat: 31.8 g

Fiber: 3.9 g

Protein: 6.4 g

Sodium: 185 mg