Black Forest Brownie Pecan Pie - Karo

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Black Forest Brownie Pecan Pie

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Yield: 10 servings
Prep Time: 0:15
Bake Time: 50 to 55 minutes
Cool Time: 1 hour

Ingredients

1 cup Karo^® 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 pure vanilla extract
1 cup coarsely chopped pecans
1 prepared graham cracker pie crust
1 can (21 ounces) cherry pie filling
1 cup whipped topping OR whipped cream

Directions

Combine corn syrup, 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 for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into crust.
Bake in a preheated 350^°F oven for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped topping.

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Black Forest Brownie Pecan Pie

Yield: 10 servings
Prep Time: 15 minutes
Bake Time: 50 to 55 minutes
Cool Time: 1 hour

Ingredients

1 cup Karo^® 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 pure vanilla extract
1 cup coarsely chopped pecans
1 prepared graham cracker pie crust
1 can (21 ounces) cherry pie filling
1 cup whipped topping OR whipped cream

Directions

Combine corn syrup, 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 for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan (for stability). Pour mixture into crust.
Bake in a preheated 350^°F oven for about 50 minutes, until center of pie is slightly puffed; cool at least 1 hour. To serve, top each slice of pie with about 1/4 cup cherry pie filling and a dollop of whipped topping.