Chocolate Pecan Pie
- pie crust for single-crust pie
- 2 cups chopped pecans about 8 oz.
- 3 ounces bittersweet chocolate coarsely chopped
- 3 eggs
- 1 cup dark corn syrup
- 3/4 cup sugar
- 1/2 cup Country Crock(R) Spread melted
- 1 teaspoon vanilla extract
- Breyers(R) Natural Vanilla Ice Cream
- Preheat oven to 350u0b0.
- Roll pastry into 14-inch circle on lightly floured surface. Lift and press into 9-inch deep-dish pie plate. Fold excess pastry under and press together to form a thick crust, then flute edges. Fill with pecans, then chocolate; chill.
- Meanwhile, lightly beat eggs in medium bowl, with fork. Stir in corn syrup, sugar, Crock(R) Spread and vanilla. Slowly pour into pie crust over pecans and chocolate.
- Bake 50 minutes or until center is set, covering edge of crust with aluminum foil after 30 minutes. Cool completely on wire rack. Serve with Breyers(R) Natural Vanilla Ice Cream.
- Recipe Tips
- *For a New England twist to this Southern classic, substitute 1/4 cup pure maple syrup for 1/4 cup corn syrup.
- Cost per recipe*: $11.93. Cost per serving*: $0.99. *Based on average retail prices at national supermarkets.
pie crust, pecans, chocolate, eggs, corn syrup, sugar, country, vanilla, breyers
Taken from www.yummly.com/recipe/Chocolate-Pecan-Pie-483463 (may not work)