Chocolate Pecan Pie


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The best of both worlds, baked in the same crust. Present while still warm, topped with freshly whipped cream. –Follansbee Inn, North Sutton, New Hampshire


1-1/2 cups coarsely chopped pecans (6 ounces)
6 ounces semi-sweet chocolate chips
8-inch pie shell, partially baked
1/2 cup light corn syrup
1/2 cup sugar
2 extra-large eggs
1/4 cup butter (1/2 stick), melted and cooled


Preheat oven to 325 degrees F. Sprinkle pecans and chocolate chips evenly into pie shell. Blend corn syrup, sugar, and eggs in medium bowl. Mix in cooled melted butter. Pour mixture slowly and evenly into pie shell. Bake until firm, about 1 hour.

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Serves 8-10

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