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Pillsbury Pecan Pie

1 pie crust softened as directed on box
For the Filling
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 bag (6 oz) semisweet chocolate chips or apprx 1 cup
1 1/2 cups pecan halves

For the Topping
10 pecan halves
1/2 cup whipping cream, whipped

1. Pre Heat oven to 325°F.
Unroll 1 pie crust in pie plate as directed on box for One-Crust Filled Pie, using 9-inch pie plate.

2. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended.
Reserve 2 tablespoons chocolate chips for topping;
stir remaining chocolate chips and the 1 1/2 cups pecans into corn syrup mixture.

3. Pour into pastry-lined pie plate, spreading evenly. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

4. Bake 55 to 65 minutes or until deep golden brown and filling is set.

5.Cool completely, about 1 hour.

6. Line cookie sheet with waxed paper.
In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips uncovered on Medium (50%) 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.
Dip each of 10 pecan halves into chocolate; place on cookie sheet.
Refrigerate until chocolate is set, 15 to 20 minutes, before serving.

6. Top pie with whipped cream and chocolate-dipped pecans.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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