Chocolate chip-pecan pie
6 servings
Ingredients
| Quantity | 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 |
Directions
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.