Raisinet Pie (Raisin Fudge Pecan Pie)

• 1 cup semi-sweet chocolate chips
• 12 cup corn syrup (original recipe calls for maple flavor corn syrup)
• 12 cup heavy cream (original recipe calls for half-and-half)
• 3 eggs, beaten
• 1 -1 12 cup pecan halves (original recipe calls for 1 1/2 cups)
• 1 -1 12 cup dark raisin (original recipe calls for 1 cup)
• 1 cup semi-sweet chocolate chips (original recipe did not call for) (optional)
• 1 unbaked deep dish 9-inch pie shell

1. Heat oven to 350F
2. In small saucepan, combine chocolate chips and syrup.
3. Cook until chips are melted and mixture is smooth.
4. Stir in cream.
5. In large bowl, combine chocolate mixture and eggs; beat until smooth.
6. Stir in pecans and raisins.
7. Pour into pie shell.
8. Bake at 350F for 30 to 40 minutes or until top is set and knife inserted in center comes out clean.
9. Cool completely.
10. Store in refrigerator.
11. Top with whipped cream and sprinkle with cocoa, if desired.
12. Or, serve with vanilla ice cream.

semisweet chocolate chips, corn syrup, heavy cream, eggs, pecan, dark raisin, semisweet chocolate chips, pie shell

Taken from www.food.com/recipe/raisinet-pie-raisin-fudge-pecan-pie-375163 (may not work)