1 refrigerated pie crust, softened as directed on box
3/4 cup light corn syrup
1/2 cup sugar
3 Tbsp butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 eggs
1 cup coarsely chopped pecans
1 cup semisweet chocolate chips
1 tsp shortening
3/4 cup light corn syrup
1/2 cup sugar
3 Tbsp butter, melted
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 eggs
1 cup coarsely chopped pecans
1 cup semisweet chocolate chips
1 tsp shortening
Heat oven to 325. Place pie crust in 9 inch glass pie plate. In large bowl, beat corn syrup, sugar, butter, cinnamon, nutmeg, vanilla and eggs with wire whisk. Stir in pecans and 3/4 cup of the chocolate chips. Spread evenly in crust lined plate. Cover crust edge with strips of foil to prevent excessive browning. Bake 30 minutes. Remove foil; bake 15-25 minutes longer or until pie is deep golden brown and filling is set. Cool 15 minutes. In small microwaveable bowl, microwave remaining 1/4 cup chocolate chips and the shortening uncovered for 1 minute; stir until smooth. Drizzle chocolate over top of pie.
Serves 8
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