Chocolate Pecan Pie

• FOR THE PIE CRUST:
• 10 whole Sheets Of Cinnamon Graham Crackers (4 Small Rectangles Per Sheet)
• 8 ounces, weight Butter, Melted
• 1/2 cups Pecans, Chopped
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Sugar
• FOR THE PIE:
• 1/2 cups Sugar
• 1/2 cups White Karo Syrup
• 1/4 cups Butter, Melted
• 2 Eggs, Slightly Beaten
• 1 cup Pecans, Chopped
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 350 F.
2. In a food processor or in a plastic baggie crush the graham crackers.
3. In a bowl add graham cracker crumbs, pecans and sugars. Pour in butter and mix with a fork.
4. Press into the bottom and up the sides of 9-inch pie pan. Set aside.
5. For the filling: In a large bowl stir to thoroughly combine the sugar, Karo syrup and butter. Add the slightly beaten eggs. Stir in pecans and chocolate chips. Pour into pie pan.
6. Bake at 350 F for 15 minutes. Turn oven down to 300 F and continue to bake for 25 minutes. Pie should jiggle slightly in the center when done. Remove from oven to a rack and allow the pie to completely cool. Serve!

cinnamon, weight butter, pecans, brown sugar, sugar, sugar, white karo syrup, ubc, eggs, pecans, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-pecan-pie-3/ (may not work)