Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 8 servings
- 1 cup KaroŽ Light Corn Syrup
- 1/2 cup sugar
- 1/8 teaspoon salt
- 4 ounces semi-sweet baking chocolate, broken into pieces
- 3 tablespoons butter OR margarine
- 4 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 cup coarsely chopped pecans
- 1 (9-inch) unbaked deep dish pie crust
- Whipped cream (optional)
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- Preheat oven to 350°F.
- Combine corn sryup, sugar and salt in a small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
- Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool.
- Slowly pour chocolate mixture over eggs, stirring constantly. Add vanilla and pecans; mix well. Pour mixture into pie crust.
- Bake for about 50 minutes, until center of pie is slightly puffed; cool. If desired, top with whipped cream.
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