Mini Chocolate Chip Pecan Pie

• 1 whole Unbaked Pie Crust
• 1 cup White Sugar
• 2 Tablespoons Light Brown Sugar
• 1 cup Light Corn Syrup
• 1/2 teaspoons Salt
• 1/3 cups Melted Butter
• 3 whole Eggs
• 3/4 teaspoons Vanilla
• 1-1/2 cup Pecans, Chopped
• 1/2 cups Mini Chocolate Chips

1. Preheat oven to 350 degrees.
2. Whether using store bought or homemade pie crust, spray a pie plate with cooking spray and fit the crust into the dish.
3. Mix white and brown sugars, corn syrup, salt, melted butter, eggs, and vanilla together in a bowl.
4. Combine chopped pecans and mini chocolate chips, and pour in the bottom of the unbaked pie crust. Spread evenly. Next, pour in the sugar/syrup mixture over the top.
5. You'll notice the pecans magically rising to the top, but the chocolate chips will not. This creates a hidden mini chocolate chip layer underneath the pecans a.k.a. Lawd Have Mercy Delicious!
6. Bake the pie for 30 minutes and then check the crust; if it starts getting too brown, lightly cover the edges with foil and continue baking for another 20 to 30 minutes. You'll know when it's done when it stops jiggling when you move it and the top is puffed up and golden brown. Let cool for a few hours or overnight.

crust, white sugar, light brown sugar, syrup, salt, butter, eggs, vanilla, pecans, chocolate chips

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