I have a favorite pecan pie. I think I posted it before but this one was officially a Chocolate Pecan Pie….though there wasn’t much difference, except the addition of Chocolate Chips. So, I thought I would share the new version.
This is another of those recipes that I have used for so long that I don’t remember who gave it to me. But once I found it, I never strayed. Hope you enjoy! This time, I made it to serve at the Wellspring Kitchen Meal (soup kitchen). But I was able to sneak a piece before it was served. Picture isn’t great, but it will do.
1 cup Corn Syrup (optional: use half dark and half light)
2/3 cup sugar
2 cups pecans halves (I don’t chop but you can)
1 cup chocolate chips (or more, if you like it really chocolaty)
1/3 cup butter, melted
dash of salt
1 pie shell ( I use the kind that you roll out from from the refrigerator section)
Melt the butter. Blend in the corn syrup and eggs with a mixer. Add in the sugar and salt. Put the chocolate and pecans in the pie shell…..spreading them evenly. Pour the pie filling on top.
Bake at 350 for 45-55 minutes. (You might want to hide the pie shell edges with foil for the first part of the cooking process to keep if from getting too brown)
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