Judy's Choc. Pecan Pie

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Pecan halves
1		Pie crust - unbaked
3 cups	330g / 11oz	Semisweet chocolate
1/4 cup	49g / 1.7oz	Butter - or margarine
1 cup	328g / 11oz	Light corn syrup
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla extract
1/4 teaspoon	1.3ml	Salt
3		Eggs - lightly beaten

Recipe Instructions

Place pecan halves in unbaked pastry shell; set aside. Combine semisweet chocolate and butter in a med. saucepan; cook over low heat until chocolate and butter melt, stirring until mixture is smooth. Remove from heat.

Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350F for 1 hour or until knife inserted 1 inch from edge comes out clean.

Serve pie warm, or let cool completely on a wire rack.

Yield: one 9 inch pie.

Source:
Judy Garnett

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