Rocky Road-Pecan Pie

• 4 each ready-to-use refrigerated pie crusts (9 inch)
• 12 each eggs
• 2-2/3 cup sugar
• 1 qt. dark corn syrup
• 1-1/3 cup unsalted butter, melted
• 4 tsp. vanilla
• 1 qt. pecan halves
• 2 cups BAKER'S Semi-Sweet Chocolate, chopped
• 1-1/3 cups JET-PUFFED Miniature Marshmallows

1. Line 9-inch pie plates with pie crusts; flute edges.
2. Whisk eggs and sugar until blended.
3. Whisk in corn syrup, butter and vanilla.
4. Strain through a sieve.
5. Spread 1 cup nuts and 1/2 cup chocolate onto bottom of each crust.
6. Pour filling evenly into each pie crust.
7. Bake in 400 degrees F standard oven 15 min.
8. Reduce oven to 350 degrees F; bake 30 min.
9. or until centers are set, covering edges with foil, half way through baking, to prevent them from overbrowning.
10. Top each pie with 1/3 cup marshmallows; bake 5 min.
11. or until marshmallows are lightly toasted.

readyto, eggs, sugar, corn syrup, unsalted butter, vanilla, pecan halves, chocolate, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/rocky-road-pecan-pie-137407.aspx (may not work)