dark chocolate pecan pie

When it gets closer to Christmas, I start to crave indulgent deserts (one of my many lovely, little vices).  This simple pie recipe definitely hits the spot.  The dark chocolate gives the pie a fudge-like quality - it's simply amazing. It also only takes about an hour and a half until it's ready to eat.  I recommend going all out and serving it with a scoop of your favorite vanilla ice cream.  Enjoy!

Dark Chocolate Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Nielsen-Massey Vanilla Extract

1-1/2 cups (6 ounces) pecans

1-1/2 cup Hershey's Dark Chocolate

1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.

• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
• Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving 
• **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. 
• RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. 
• NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. 
• High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

xx

A