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Chocolate Chip Pecan Pie

December 27, 2009 by pictureperfectcooking

This is another oldie, but goodie from “Taste of Home” magazine.  This recipe was originally published in the December/January 1997 issue.  It is a rich, decadent dessert that is perfect for holiday gatherings or really just any old time.

I am a fan of plain pecan pies, but the added chocolate kick really puts this dessert over the top!  If you can find a extra large pie crust, say ten inches or better, this recipe will make one.  If you can’t find one that big, just use two 8” crusts.  They will turn out a little thinner, but just as good.

4 eggs

1 cup granulated sugar

1 cup light corn syrup

1 tsp vanilla

1/2 cup butter, melted

1 cup chopped pecans, (I toast mine in the oven for just a few minutes, usually while the oven is preheating.)

1/2 cup milk chocolate chips

2 8” unbaked pie crusts (I tried the Pet-ritz frozen pie crusts for the first time this year.  They are great! They did NOT pay me to say that.)

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Preheat oven to 350.  Beat eggs, sugar, corn syrup, and vanilla together.

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Add butter and mix well.  Stir in pecans and chips.  Pour into the pie crusts.

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Bake for 55-60 minutes or until the center is set.  Enjoy!

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