- 1 c light corn syrup
- 3 eggs
- 1/3 c sugar
- 1/4 cup butter, melted
- 1/2 t salt
- 1 (6 -ounce) package semisweet chocolate chips, melted
- 1 c coarsely chopped pecans
- 1 (9-inch) unbaked pie shell
Heat oven to 275. In large mixing bowl, combine corn syrup, eggs, sugar, butter and salt; beat until blended. Gradually beat in melted chocolate; stir in pecans. Pour into unbaked pie shell. Bake on lowest oven rack until filling is completely puffed across top and crusted over (55 to 60 minutes). Cool. Pour 1/4 cup chocolate chips In small ziploc bag; seal. Submerge bag in very hot water until chips are melted. Snip off corner bag, making a tiny hole; drizzle melted chocolate evenly over pie and up onto edge of crust. Refrigerate at least 4 hours.
To serve: Garnish pie slice with Whipped Cream mounds and Chocolate Decorations.
To prevent excessive browning on top of pie, cut piece of foil 10 inches long; fold into quarters. Round off outer edge; cut curve in center 3 inches from outer edge. Unfold foil ring and center over edge of pie crust before baking. Remove foil 10 to 15 minutes before end of baking.