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.)
Preheat oven to 350. Beat eggs, sugar, corn syrup, and vanilla together.
Add butter and mix well. Stir in pecans and chips. Pour into the pie crusts.
Bake for 55-60 minutes or until the center is set. Enjoy!
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