This little beauty made for a very happy ending to our Thanksgiving last year. I made it last minute and every one thought it was scrumdidlyumptious. Best served with vanilla bean ice cream or cool whip but good on its own too.
1 (9- inch) unbaked pie shell
2 cups of Pecan Halves
3 large eggs, beaten
3 tblsp butter, melted
1/2 cup dark corn syrup
1 cup sugar
3 ounce semi-sweet chocolate, chopped (I used chocolate chips and it worked fine)
Directions:
Preheat the oven to 375 degrees F.
Cover the bottom of the pie crust with pecans.
In a medium bowl whisk together the eggs and melted butter.
Add the corn syrup, sugar and chopped chocolate.
Stir until all ingredients are combined.
Pour mixture into the pie shell, over the pecans and place on a heavy duty cookie sheet.
Bake for 10 minutes. Lower the oven to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on wire rack.
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