Thursday, November 20, 2014

DECADENT CHOCOLATE PECAN PIE

  • 1 refrigerated pie crust (from 14.1-ounce package)
  • 1/4 teaspoon allspice, ground
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 3 tablespoons milk
  • 4 eggs
  • 3 tablespoons butter melted
  • 2 teaspoons pure vanilla extract 
  • 1 cup dark corn syrup
  • Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
  • Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 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 on completely wire rack.
  • Note: This is a recipe from McCormick's Spices


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