One 9- inch pie crust
1/2 Butter
3 Chopped semisweet chocolate
1 c Light corn syrup
1/3 c Sugar
1 ts Vanilla extract
1/4 ts Salt
3 Eggs
1 1/2 c Pecan halves
1/2 c Whipping cream
Preheat oven to 350 degrees. Prepare crust according to
package directions. Roll out on lightly floured board into
circle 2 inches larger than 9-inch pan. Line pie plate with
pastry. Trim pastry edge, leaving overhang and fold
overhang under and flute edges. Set aside.
In 2 quart saucepan over low heat, melt butter and
chocolate together until smooth. Remove saucepanfrom heat.
With fork, beat in corn syrup, sugar, vanilla, salt and
eggs. Beat until well blended. Arrange pecans on bottom of
pie crust. Carefully pour egg mixture over pecans. Bake 1
hour or until knife inserted 1 inch from edge comes clean.
Cool on rack. Serve garnished with whipped cream or make
your own favorite crust.
THE DESSERT SHOW SHOW #DS3030
