Chocolate chip-pecan pie

Yield: 6 servings

Measure Ingredient
½ cup Semi-Sweet Chocolate Chips
1 each Unbaked 8-inch Pie Shell
2 eaches Eggs; Lg
¾ cup Dark Corn Syrup
½ cup Sugar
¼ cup Butter Or Regular Margarine
¼ teaspoon Salt
¾ cup Pecan Halves

Melt the butter or regular margarine and set aside.

Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl.

Beat until well blended, using an electric mixer set to medium speed.

Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.

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