This is one very chocolaty and nutty pie!!
Ingredients
- 1 , 9 inch
- 3 eggs
- 1 cup light corn syrup
- 0.67 cups white sugar
- 0.33 cups butter , melted
- 1 cup chopped pecans
- 0.5 cups milk chocolate chips
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
-
3
To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
-
4
Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Breakfast Enchilada Casserole
This breakfast enchilada casserole is a perfect dish to serve guests. Scrambled eggs with ham and cheese filled in corn tortillas, then dressed with enchilada sauce, and baked topped with queso until bubbly.
Cottage Cheese Blueberry Breakfast Cake
This cottage cheese blueberry breakfast cake is a lemony loaf cake studded with a full pint of fresh blueberries. It's a perfect not-too-sweet breakfast or snack cake.
River Road Spinach Madeline
First published in 1959 in River Road Recipes, the Junior League of Baton Rouge's community cookbook, spinach Madeline remains a favorite side dish in Southern Louisiana. Thick and creamy with a hint of jalapeño heat, it's most at home on holidays next to turkey, cornbread dressing, and green bean casserole.