One 9-inch prepared pie crust
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs, slightly beaten
3 tablespoons butter, melted
2 teaspoons vanilla
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/2 cups pecan halves

Preheat oven to 425 degrees. Line pie plate with crust. Partially bake crust for seven minutes. Remove and set aside. Immediately reduce oven temperature to 325 degrees.
Heat and stir chocolate chips and milk in small saucepan over low heat until smooth. Pour chocolate evenly over crust; set aside. Mix slightly beaten eggs with remaining ingredients in a large bowl. Slowly pour mixture over chocolate layer.
Place aluminum foil around edges of crust to prevent over-browning. Bake 55 to 60 minutes or until filling is puffed but center is still soft enough to move, like gelatin, when shaken.

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