9 in. unbaked pie shell
1 2/3 cups pecans
3/4 cup semi-sweet chocolate chips
1/2 cup sugar
1/2 cup light corn syrup
2 large eggs
1/4 cup butter, melted
Cool Whip or whipped cream
(Makes 10 servings)
Preheat oven to 325. Sprinkle pecans and chocolate over bottom of pie shell. In a bowl, mix sugar, syrup and eggs, stir in butter. Pour over mixture in pie shell. Bake one hour until filling is set. Cool on wire rack. Top with Cool Whip or whipped cream.
—Provided by Lorie Meservey
Chocolate Pecan Pie
Click HERE to download a printable version.
Provided by Lorie Meservey