| CHOCOLATE CHIP PECAN PIE |
|
|
|
Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Single Crust Filling 4 eggs 1 cup sugar 1 cup light corn syrup 3 tablespoons butter or margarine, melted 1 teaspoon vanilla 1/4 teaspoon salt 2 cups pecan halves 1/2 cup semi-sweet chocolate chips For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to to 375ºF. For filling, beat eggs in large bowl at low speed of electric mixer until blended. Stir in sugar, corn syrup, butter, vanilla and salt with spoon until blended. Stir in nuts and chocolate chips. Pour into unbaked pie crust. Bake at 375ºF for 55 to 60 minutes or until set. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie. |
